Citri-Fi for Use in Whole Muscle Meat and Poultry
October 30, 2009
River Falls, WI
Fiberstar is excited to announce that the Food Safety and Inspection Service (FSIS) division of USDA has issued a no objection letter for the use of Citri-Fi products containing dried orange pulp, e.g. Citri-Fi 100, Citri-Fi 100 FG, and Citri-Fi 100 M40, in non-standardized whole muscle meat and poultry products where binders are permitted and standardized whole muscle products where standards of identity permit the use of binder.
Where Value and All Natural Functionally Meat
The enhanced functionality of Citri-Fi makes it the perfect all natural solution for increasing yields and improving quality for meat processors. Citri-Fi is a functional food ingredient derived from orange pulp and is primarily used to tightly bind and stabilize free water. Around the world, whole muscle meat and poultry processors use Citri-Fi to increase the processing yield, cooked and baked yield, and quality of their products and now meat processors in the USA can enjoy this functionality. When used in meat injection and tumbling, Citri-Fi tightly binds water and fat to prevent drip loss, syneresis, purge and ice crystal formation. Although most formulations require usage levels of 0.5% or less to attain the desired functionality, Citri-Fi can be used at up to 3.5% of product formulation when permitted by standards of identity. Citri-Fi is all natural, non-GMO, and non-allergenic and in meat applications is labeled “dried orange pulp” on ingredient declarations. When compared to other binding ingredients, Citri-Fi holds more moisture more tightly to increase yields through processing, cooking and baking.
Improve Quality
Citri-Fi is used by meat processors to improve the quality of their products. Citri-Fi can be used to replace phosphate salts and other synthetic ingredients and is available in multiple particle sizes to perfectly match a desired texture and mouthfeel. A high water holding capacity allows Citri-Fi to capture natural juices and flavors that other fibers would lose. Less Citri-Fi is needed to tightly bind free water; other ingredients impact texture and flavor because of higher rates of use. When used to bind moisture in whole muscle meat and poultry Citri-Fi improves texture, consistency and overall quality.
Reduce Costs
The use of Citri-Fi presents a cost saving opportunity for meat processors. The high water holding capacity allows Citri-Fi to increase yields while reducing ingredient costs. Citri-Fi is easy to incorporate into existing manufacturing processes. Citri-Fi’s ability to bind over ten times its weight in fat and water through cooking or baking increases yields and profits by providing excellent cost in use.
Support
Fiberstar and our distributors have the technical resources to help you quickly and effectively incorporate Citri-Fi into almost any application. Our food technologists can show you how to use Citri-Fi to get the best combination of yield increase, quality improvement and cost reduction in your whole muscle meat and poultry.