Among the benefits of plasma for human consumption we have the following: – Improves cooking performance and slicing this has an impact on the cost of the finished product.
– It provides proteins of high biological value with very competitive prices in relation to the proteins in meat, so it also has an impact on the cost of the finished product.
– Improves the texture of the sausage, providing characteristics highly desired by customers since it works as an emulsifier and gelification agent. This bite that is achieved with plasma is a very desired feature by consumers of sausages and mortadelas, with a special crunch that allows juiciness and resistance during the bite.
– Avoid syneresis or free water (This defect occurs during the time the product is displayed on the shelves), consequently lenghtening the shelf life of the finished product.
Dried Plasma Proteins of bovine origin
It has the same functionality of frozen plasma in a different presentation.