on September 5, 2013

Improving the juiciness of petfood chunks and pouches with plasma

The latest research on spray-dried plasma as a binder in wet petfood formulas and how it affects palatability

Juiciness is the ability of meat to release juice (defined as the quantity of water preserved after cooking) when a pet chews it. Most of the juiciness in meat is actually water, but the sensation of juiciness happens two ways: The first corresponds to the quantity of juice that is released into the mouth when the meat is first chewed, and the secondary perception of juiciness is due to salivary flow stimulated by the presence of fat in the mouth. Juiciness or succulence is well correlated with improved palatability and enjoyable eating for humans and our pets.

A correlation between cooked meat, juiciness and water content with special emphasis on the extent of binding of water to coagulated tissue was reported in the 1960s. The water-holding capacity (WHC) is the ability of meat to hold its own or added water during the application of any force. There is a positive correlation between WHC and juiciness of cooked meat, and a noted increase of juiciness associated with higher water content of meat and tighter binding of this water to tissue.

New research shows  that spray-dried plasma (SDP) is a superior binder for wet petfood, says APC Europe, and is characterized by its well-balanced technological properties that work well in wet petfood products. Spray-dried plasma has high gelling, water retention and emulsion capacities compared to other binders. Due to the very high water holding capacity of SDP, it is an excellent candidate to improve the juiciness and palatability of cooked chunks…

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