TENDER JUICE DETAILS

Tender Juice is a proprietary blend of permitted ingredients, Lactic acid, citric acid, acetic acid, sodium lactate, sodium citrate, sodium acetate, Phosphate, Sodium chloride, Potassium chloride, Dextrose, Flavor.
This proprietary blend is designed to reduce or eliminate hazardous pathogenic microorganisms whilst tenderizing, retaining moisture and gaining weight in the cooked product.

The shelf life of food products is critical to their distribution and consumer acceptance. When a fresh or preserved food product leaves the plant, it has a good microbial quality. During distribution and storage the amount of organisms will increase even at refrigerator temperatures, limiting the shelf life of food product.

Pathogen Control
In addition to the benefits of weight gain, tenderization and moisture retention, Tender juice has the ability to control Pathogens.

Continuing research has shown that Tender juice has an inhibitory effect on pathogens such as Listeria monocytogenes, Salmonella and Clostridium botulinum. Next to controlling growth of Clostridium botulinum.

To extend shelf life all kinds of food ingredients are used. These ingredients are often foreign to the respective food system and change the characteristics of the product. Tender juice offers the food processor a product, which extends the shelf life, inhibits pathogens, enhances the flavor, tenderness, and vastly improves the water-binding capacity without effecting significantly either the product or the process.

Shelf Life Extension
Tender juice has an inhibiting effect on microorganisms. It decreases the water activity, which increases the microbial stability. Also the specific lactate-ion effect contributes to the improvement of the shelf life of the product. This mechanism has not been elucidated fully.

Flavour Enhancement
It has been found that the flavour enhancement effect of Tender juice can be described, depending on formulation, as that of a flavour booster. Herbs and spices are more noticeable not to mention the other benefits outlined above.

TENDER JUICE IN FRESH AND COOKED MEAT POULTRY AND SEAFOOD

With the growing consumers demand for lower calories, lower fat, reduced salt and more natural products (less preservatives), processors are faced with the increased problem of maintaining a reasonable shelf life for their products.
Tender juice offers the food processor an ingredient common to meat tissue.

Tender Juice Gives:

• An extension of shelf life and an inhibition of pathogens.


• An enhancement of flavor.


• Greatly improved water binding capacity.

Generally addition of Tender juice is 20% of your product weight is recommended for addition to meat, poultry and some seafood products.

Tender juice does not effect the color of meat and should be added and tumbled under vacuum.
In fresh and cooked products shelf life can be extended by 40%-60%, depending on product formulation and usage level.

Tender Juice is an effective antimicrobial agent to control the bacterial contamination and pathogens, using in seafood, the following improvements can be achieved:

• Increase product safety by controlling pathogenic micro-organisms, like Salmonella, Pseudomonas, Listeria, Campylobacter and Clostridium.


• Extension of shelf life (by 40% - 60%).


• Tenderization.


• Moisture retention without loss in cooking.