YBL Pty Ltd

Hands on support for the growth of Your Food Business

 
Newsletter - December 2008

Newsletter December 2008

YBL introduces NatralTech(1) products for the meat & chicken industry

CT (Clean Technology) thinking for Clean Labels with advanced bonded-moisture system technology and accurate utilization of optimally extracted “actinidin” from selected kiwifruit using the latest developments in the process technology gives you that consumer expectation of “remove the additives, please”.


By utilizing the latest and most advanced Kiwifruit extract, YBL has developed a range of premixes that are scientifically formulated powders for moisture enhancing, tenderizing and processing various meats without phosphates (i.e., without the additive numbers 339, 340, 341, 450, 451, & 452).  These premixes can be used in injection, massager or soaking systems to extend the meat to accepted industry extension standards.

The primary tenderization ingredient is kiwi fruit extract powder (see further information below).  All variations employ an advanced stabilization system—all premix types work equally as well and are formulated to allow you the preference of not only extension but your “clean label” ingredient declaration. 

 

Please advise us your intended usage & requirements and we will formulate and advise the usage to give you the best results.

 

BENEFITS AND ADVANTAGES.

  1. No additive numbers – Clean Label
  2. No phosphate
  3. Consistent tenderness – quick results
  4. Scientifically formulated proven optimized natural system 
  5. Clean flavour – no metallic notes from phosphates
  6. Advanced water binding technology – yield retention
  7. Easy to use – simple quick dissolution premix

 

KIWI FRUIT EXTRACT POWDER.

Raw kiwi fruit has long been used by chefs as a tenderising agent usually by finely chopping and spreading it directly onto the meat or by including it in marinades. The disadvantage of using the kiwi fruit in this way is that it is a very powerful source of enzyme (actinidin) and it is easy to use too much which results in meat with a slimy, poor texture and unappetising appearance.

Kiwi fruit extract powder is a natural product prepared from high-grade kiwi fruit. The unique and innovative extraction procedure ensures the protease enzyme “actinidin” is available in high consistent levels.  Thus the low and optimal usage of the enzyme via a premix application assures the ideally suited product for use either in the kitchen or in a commercial meat processing plant at a cost-effective rate.

 

Product

Premix

How to use

Pork Moisture Enhanced

NatralTech TendA CT(2)

Inject, soak, tumble for 8-15% extension

Beef Moisture Enhanced

NatralTech TendAbeef CT

Inject, soak, tumble for 8-35% extension

Silversides / Corned Beef

NatralTech TendAcure CT

Inject 55% nominally

Ham

NatralHam Cure CT

Nominal pump 40%
High Pump 55-80%

Bacon

NatralHam Cure CT

Use as part of current industry procedures

Chicken

NatralTech TendAade CT

Variations available based on customer requirements

 

For more information contact us:


YBL Representative

Mobile

Email

Wally Young

0433 689 194

wally@yblfood.com.au

Mark Bloor

0433 909 850

mark@yblfood.com.au

 

The YBL Team!

(1) NatralTech = Targets “natural” technology solutions

(2) Clean Technology