Hydrolyzed Vegetable Flavoring for Meat Applications

ST. LOUISSolae introduced a hydrolyzed soy protein product, HVF (hydrolyzed vegetable flavoring) 56, as a solution for meat manufacturers looking to improve cooking yields through increased penetration rates and inclusion levels while maintaining good flavor and texture. HVF 56 is recommended for whole muscle meat applications such as ham, roast beef, corned beef, turkey breast, bone-in poultry and more.

This product allows meat manufacturers to further enhance whole muscle meats beyond traditional binder usage levels," said Darren Haar, vice president of meat solutions at Solae. In turn, this helps profitability through increased cooking yields while improving finished eating quality."

HVF 56 is characterized by its neutral and clean flavor. The product is highly soluble, allowing yields in finished products while maintaining original appearance. In recent tests conducted by Solae, the injection of 1-percent HVF 56 into pork loins generated a 6-percent yield advantage over the controls which contained injected water, phosphate and salt.

Because its classified as a flavor, HVF 56 can be used in addition to other functional ingredients such as isolated soy proteins or functional soy protein concentrates. In addition to increasing cooking yield and improving juiciness, Solaes HVF offerings also increase heat and re-heat tolerance.