Why Texture, Yield and Stability Matter in Meat Processing
In meat processing, product quality is often judged by flavour — but profitability is driven by texture, yield, and stability. These factors determine not only how a product performs during processing, but also how it is perceived by customers. Texture: More Than Mouthfeel Texture influences slicing, bite, and overall eating quality. Poor texture can result from: Inadequate protein extraction Poor water binding Emulsion instability The Role of Protein Extraction During mixing, salt and...