As soon as meat, poultry or fish starts the                                   journey to the family table, time becomes the 

                enemy. Physiological changes begin to occur that rob

           the qualities that are natural to fresh meat protein products

     and define the ideal eating experience. The word that captures  the various qualities we want in all foods is "freshness". But, in the meat business we refer to shelf-life, juiciness, succulence, taste, natural flavor, appearance and texture.


           MPF Technology to Advance Meat Quality, Yield, Shelf-life and Succulence

Meat processors use a wide range of tactics in the battle against time. Sometimes the best solution is the simplest, and it can be overlooked once collective momentum has moved in a different direction. MPF's Succulence System technology is a new approach born out of breakthrough

    understanding of meat proteins and how they do the things

          they do. By working  with pH and natural meat, MPF's

                system can deliver desirable characteristics to meat

                      products to ensure a higher quality product for

                          longer, and without the use of unusual

                                additives and ingredients.