Javier Polo and Carmen Rodríguez

Polo and Rodriguez are with the R&D department of of APC Europe SA.


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.
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