Red Meat

  • Better
    Science

    WTI’s Myosol line is sodium free, thereby improving the water-holding capability of processed meats.

    better
    results

    In addition to improving yields, Myosol allows processor to market a heart-healthy alternative to consumers.

  • Better
    Science

    WTI’s Ional and Ional Plus products are formulated to inhibit the growth of Clostridium perfringens in roast beef and pork loins.

    better
    results

    Cooling times for roast beef or injected pork products can be extended by incorporating 1.0% Ional or Ional Plus into formulations.

red meat

red meat case studies

Rising production costs are narrowing profit margins among meat processors. Our line of custom blends and water-soluble ingredients enhance yields and shelf life while imparting quality attributes that build consumer loyalty.


Quality

Flavor, color and tenderness are essential attributes of fresh red meat products. WTI’s functional ingredients enhance the organoleptic properties of meat products without compromising the natural attributes that customers and consumers value.

WTI’s TenderIn line is an all-natural alternative to phosphates that improves the marinade retention, tenderness and flavor of red meat while promoting a clean label. Made from fruit juice concentrates and other natural flavors, WTI’s TenderIn line is available in both liquid and powder form.

WTI’s FlavorIn line, a liquid product made from fruit juice concentrates and vinegar, enhances the natural flavor of red meat while providing an all-natural clean label alternative.

Our IONAL line of functional ingredients, are granular, water-soluble blends of buffered sodium citrate or buffered potassium citrate which stabilizes the flavor of red meat while significantly reducing purge loss. Due to its superior ionic strength, IONAL also substantially increases a product's water-holding capability.

Our MYOSOL line of liquid phosphates is a highly water-soluble alternative to sodium that enhances the tenderness and natural flavor of red meat. With instant functionality in the muscles, MYOSOL can significantly enhance the water-holding capability of red meat.

Our NatureIn line, made from vinegar and variations incorporating fruit juice concentrates, improves the organoleptic properties of red meat. Recognized as all-natural by the USDA, the NatureIn line allows processors to market a clean label to customers and consumers.


Shelf Life

Our IONAL line of functional ingredients, are granular, water-soluble blends of buffered sodium citrate or buffered potassium citrate. WTI’s IONAL line can increase shelf life of products by inhibiting the growth of spoilage bacteria. WTI can assist customers in selecting the IONAL ingredient that best meets your target shelf life. Reduced sodium versions of IONAL are also available.

Our all-natural NatureIn line, made of vinegar and variations incorporating fruit juice concentrates, increases shelf life of red meat products. Recognized as all-natural by the USDA, NatureIn allows processors to market a clean label to customers and consumers. We can assist customers in selecting the NatureIn line ingredient that best meets your target shelf life. Reduced sodium versions of the NatureIn line are also available.

MARINAL ProTek, a granular blend of organic salts, extends the shelf life of red meat products.


Yield

In an effort to maximize margins, processors of red meat products are seeking innovative ways to increase their yields.

Due to it’s superior ionic strength, almost twice the ionic strength of salt, WTI’s IONAL line – water soluble blends of buffered sodium citrate or buffered potassium citrate – achieves greater marinade pickup and less purge in the package.

The MYOSOL product line is designed to help maintain color and boost water holding capacity of processed meat systems, while improving overall quality and yield. MYOSOL brand phosphates are highly-soluble, saturated potassium phosphate solutions that enhance the functionality of marinades and red meat products.

TenderIn is ideal for processors seeking an all-natural ingredient to increase marinade retention while enhancing product firmness, tenderness and flavor.


Food Safety

The pathogen Listeria monocytogenes thrives in a wide-range of environments, such as those found in food service establishments.

Our IONAL, MARINAL and NatureIn lines inhibit the growth of L. monocytogenes in red meat products to help achieve Alternative 2 status.

The pathogenic bacteria Clostridium perfringens is the third most common cause of foodborne illness in the United States. Even well cooked meats can promote germination of C. perfringens spores if prepared too far in advance of consumption, since the pathogen forms spores that can withstand cooking temperatures.

Challenge studies demonstrated that IONAL and IONAL Plus, made from buffered sodium citrate and buffered sodium citrate supplemented with sodium diacetate, respectively, assist in inhibiting the growth of C. perfringens in roast beef, pork loins and other fresh red meats, in addition to improving yields, reducing purge loss and extending shelf life.