Pork meat replacement
With the devastating impact of African Swine Fever (ASF) on the world’s pork supply, there’s no denying this is an issue that’s changing the game for pork producers and meat processors all over the world.
Pork producers outside the affected regions can sell at the highest bid and at the same time meat processors are struggling to stay competitive. This article features solutions how pork meat processors can continue their product supply and maintain their market position.
As meat prices escalate, the alternative protein industry has been given an obvious opportunity to develop new markets, but meat processors offering pork-based products could also look at other more logical ways to overcome the accelerating pork prices while maintaining their market position - meat replacement could be one of the solutions.
It’s clear the world cannot replace China’s pork supply loss with pork. But replacing parts of the pork meat with functional proteins derived from pork can help meat processors continue their supply of pork sausages, meatballs and other pork products without compromising on taste, quality, labelling and price.
Pork derived functional proteins make up an excellent and competitive replacement for minced, emulsified and reformed pork meat.
Add meat into meat - that makes sense
At our Innovation Centers, we have worked intensively to find solutions that enable meat processors to maintain their market position in this challenging environment.
We’ve focussed on three key factors:
- Cutting down the amount of meat and still maintaining the quality
- Maintaining or reducing the price per kilogram produced
- Maintaining analytical and informative labelling on back of pack
The analytical value of animal proteins in hydration is very similar to meat when replacing 5-10 % of the meat within the ratio 1:3.
Improving succulent texture and bite by reformulation of the meat composition is crucial in order to get further benefits and improved product quality. Such reformulation could also bring attractive economic benefits.
Below are a couple of examples where we’ve studied the yield in pork hamburgers to reduce the amount of meat used, and to achieve the same or even better yields.
ScanPro™ 1015/1020 is a range of functional pork proteins made from 100% pork skin. It is processed using advanced technology which concentrates the porcine protein through thermal and mechanical treatment, producing a clean label ingredient. ScanPro™ 1015 is ideal for a wide range of applications such as reformed ham, sausages, meatballs, cold cuts and dried and fermented products where a succulent and firm texture is needed.
Using ScanPro™ 1015/1020 to substitute part of the production meat in your recipe can help reduce formulation costs and at the same time improve the eating experience and the appearance, as well as ensure consistent product quality.
Please contact your local Essentia sales rep for additional information.
*In the CLITRAVI guidance document on the application of Commission Directive 2001/101 of November 2001 on the definition of meat amending Directive 2000/13 of 20 of March 2000 Part 12.
Facts about African Swine Fever
Mounting losses in the Chinese pig herd due to ASF are expected to drive a deficit in pork supplies of up to 16 million metric tons by the end of 2019. Pork is the most consumed meat in China, accounting for nearly 64% of meat eaten in 2018, so this epidemic is having a profound impact on people and the economy. In Europe, pork raw material prices have risen by 60% over the last 7 months.
African Swine Fever is now present in China, Vietnam, African countries, Georgia, Armenia, Russia, Azerbaijan, Ukraine, Belarus, Lithuania, Poland, Latvia, Estonia, Romania, Czech Republic, Belgium, Laos, Myanmar (Burma), Cambodia, Mongolia, North Korea, Philippines.
(Source: RaboResearch, December 2019)