5 ways to improve meat and frozen seafood quality 

We will introduce the techniques to make tender meat and soften meat in meat processing as well as to maintain or improve frozen seafood quality.

Juiciness and tenderness are two very important factors when it comes to meat or seafood quality as tenderness is a crucial palatable quality affecting consumers’ preference to meat products. The most problem that people are facing is the fact that it will lose some of the quality of tenderness of the meats when cooking them. Meat and other animal proteins such as fish and seafood do shrink when you cook them. There are 5 ways to solve this problem. Firstly, we will introduce some of the factors of why tender meat and improved frozen seafood quality has become more important.

What are the 5 ways to improve meat and frozen seafood quality?

Introduction

Tenderness of the meat and frozen seafood is a crucial tasty quality affecting consumers’ preference to products and improving meat and frozen seafood quality with guaranteed tenderness are most likely to labeled with higher price. Therefore, meat scientists or meat manufacturers have been committed to improving meat tenderness in order to increase the repeat purchase desire of consumers and to produce better acceptable meat products.

1. Physically tenderize the meat

For tough cuts like steak, a meat mallet can be a very effective way to break down tough muscle fibers on meat. You can lightly score the surface in a crosshatch pattern with a knife or use a fork to poke tiny holes into the meat. This can be applied to seafood as well.

2. Cook it low-and-slow

You must know the mechanism of why it is not recommended to cook in higher temperature and fast. When the meat or seafood protein is heated, it releases juices that cause the protein to shrink. The amount the protein-containing food shrinks depends on how much moisture it contains. It depends on how long the food is cooked and at what temperature. Normally, higher cooking temperatures result in greater shrinkage, so cooking the meats or frozen or unfrozen seafood at a lower temperature can reduce moisture loss.

3. Leave it until the meat and frozen seafood is at room temperature

This is especially important with grass-fed beef and other lean cuts of meat. Since there’s not a lot of fat on these cuts, they’re less forgiving if slightly overcooked. Letting the meat sit on a room temperature counter for 30 minutes before cooking will help it cook more evenly.

4. Salt the meat and frozen seafood

By salting the meat and frozen seafood before using it for cooking, the flavors will naturally comes out and it creates a natural brine. Also by salting it it creates more tender meat and maintain frozen seafood quality. By understanding the meat processing mechanism this process should be applied to improve the quality. not only it helps to improve the quality of the tenderness and juiciness, color of the product will brighten up. It is recommended to salt the meat or frozen seafood for up to 24 hours in advance.

5. Make a use of quality improver

Last thing to definitely use to increase the quality and gives juiciness to meat and seafood products are to use Quality Improver. Here are some examples below.

Texture improver S-VT100
It helps to improve the texture and yield rate of meat and seafood such as shrimp, chicken and beef. To keeping food items from shrinking by heat. Also softens food items and retains them juicy. It will be effective even less using, 1.0 – 3.0% per weight of meat and seafood.

Texture improver N-1
To simply sprinkling a texture improver N-1 on meat or seafood to make it softer and allows meat to become softer in short time (10 minutes). Texture becomes softer and juicier after cooking with N-1. It will be effective even less using, 0.5 – 3.0% per weight of meat and seafood.

Texture improver T-8
It is a texture improver that improves a yield of and gives juiciness for fish, seafood and meat specially a minced meat and seafood product such as Gyoza, Hamburg steak, Dumpling, Meatball, Fishball and Chicken nugget. The ingredients carefully selected do not affect the taste which less using, 0.2 – 1.0% for food weight.

We have introduced the 5 simple ways to improve meat and frozen seafood quality. We believe after reading this article, you are more knowledgeable of the best ways to make tender meat and soften meat by understanding the meat processing mechanism. Not only meat but also applies to frozen seafood and to improve its quality. Please feel free to contact us for more information.