Balchem Human Nutrition and Health

For snack sticks and semi-dried sausages, MeatShure® brings direct acidification to a broad range of shelf-stable meat applications. This efficient process enables processors to eliminate lengthy the fermentation step, remove added sugar and customize flavor all while maintaining the quality and performance consumers expect.

Production demand is growing, but fermentation can limit output. MeatShure® microencapsulated acidulants replace the fermentation step, helping processors increase throughput within existing facilities. Explore a more efficient path for snack sticks and semi-dry sausage.

Direct acidification using MeatShure® encapsulated acids shapes more than pH. Flavor customization through the use of different MeatShure acid sources broadens consumer appeal, allowing for milder, more unique flavors to be delivered in your snack sticks.

Starter cultures require added sugar in a snack stick formulation. MeatShure® Acidulants replace both the starter culture and sugar required for fermentation, enabling the formulation of stack sticks without added sugar, while delivering the required pH without damaging the meat t block integrity and product quality.

Adding acid directly to raw meat can denature proteins and destabilize the emulsion. MeatShure® microencapsulation controls acid release, protecting product integrity while delivering the pH reduction your snack stick process requires.

Starter cultures require added sugar in a snack stick formulation. MeatShure® Acidulants replace both the starter culture and sugar required for fermentation, enabling the formulation of stack sticks without added sugar, while delivering the required pH without damaging the meat t block integrity and product quality .