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.
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