Carrageenan is a small component in the meat production process, but it has a big effect on the overall properties of the final product.
The meat and poultry industries are one of the fastest growing, and most profitable, markets for carrageenan worldwide.
In meat products, carrageenan contributes to gel formation and water retention. The addition of this ingredient is of special interest for low fat meat producers, because fat reduction often leads to unacceptable, tough textures.
When carrageenan is incorporated into these formulations, it improves the texture of the product by decreasing toughness and increasing tenderness.
Carrageenan serve as natural meat binders and provide the following advantages in meat such as: Improved quality of the finished product by enhancing its texture, sliceability, and mouthfeel. Increased water retention during and after processing. Higher profit margins as a result of the increase in yield.