Awide array of food ingredients allow food formulators to provide processed meats with different textures. The functional properties of carrageenans, including their ability to bind water and to form gels at a very low concentration, have made them a hydrocolloid of choice for injected meats. Carrageenans work synergistically with meat proteins to help improve mouthfeel and moisture binding, decrease purge and improve meats' slicing properties.
Initially, gelling extracts were developed to improve the final texture of meat applications. Their effect was focused on controlling purge and reducing cooking losses. These refined carrageenans were very suitable for use at high injection levels, providing the hardness and texture meats require. A number of market factors resulted in manufacturers focusing more on price. Thus, the way was paved for integrating Processed Euchema Seaweeds (PES) into processed meat.