Fresh 'O line expands to pork, beef, poultry
November 10, 2009
by Jeff Gelski
Advanced Food Systems, Inc., Somerset, N.J., has expanded its Fresh’O line to include food ingredients that reduce flavor-damaging oxidation in pork, beef and poultry. The new ingredient systems were developed based on the company’s Fresh’O Fish systems that have been shown to improve flavor in seafood products.
Fresh’O Beef prevents warmed-over flavor from developing in ground beef dishes such as chili or taco fillings. Fresh’O Chicken reduces the strong flavor and lightens the color of dark meat. Fresh’O Turkey masks gaminess and lightens color. Fresh’O Pork prevents flavor loss in pork products, such as smoked pork ribs, as they are subject to freeze/thaw cycles and storage.
The ingredient systems are powders that may be hydrated easily. They may be applied by marinating, tumbling, spraying or injection.