Solutions to Oxidation Problems In Further Processed Poultry.

Consumer demand for poultry products which offer convenience, variety, and reduced fat has motivated many poultry processors to broaden their product offerings. Production capacity once dedicated to fresh or frozen, whole or minimally processed birds is now devoted to an assortment of value-added products. Some creative offerings to retail and food service customers are as seemingly simple as ground poultry. Others are as complex as frozen, microwaveable precooked entrees or fresh, ready-to-cook main dishes.

Most processors find value-added and further-processed products not only more profitable but also more susceptible to flavor and color deterioration brought about by oxidation.

Solutions to oxidation problems include special packaging, meticulous control over raw meat quality, and innovative ingredients like Herbalox® Seasoning.

Please use the links to the right to learn more about these products.