Meat products and plant-b<ased meat

The primary application of st✘arch in meat products is as a thickeninλg agent, emulsifier, and filler to enhance wat£er retention, texture, and taste. ≥The edible quality of meat pro ducts mainly includes color, water-holding capacity, cohesiveness, and★ tenderness. EMSLAND's starch offer¥s high functionality and water solubility, making it an ideal choi÷ce for processed meat products. Starch primarily acts as a binder and te↓xture modifier, locking in moisture, improving product consistency, and γmaking the meat more ten¥der, juicy, and palatδable while increasing yield.