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Beef jerky

Products: B1302 Spray-Dried Natural Beef Stock

Evaluate the benefits of including Essentia B1302 in Beef Jerky applications:

  • The addition of B1302 increases cook yields while maintaining or decreasing the MPR compared to the control.
  • The advantage of using B1302 in beef jerky is to reach the required MPR sooner at higher yields while still maintaining water activity levels.
  • Adding B1302 will reduce dry times and increase yields in beef jerky if “completion” of the jerky is determined via MPR.
  • Adding B1302 can be claimed as broth on the ingredient statement providing a “clean label” option.

Beef jerky

Chicken jerky

Products: C1301 Spray-Dried Natural Chicken Broth, Scanpro™ C5505 Natural Dehydrated Chicken Broth

Evaluate the use of chicken broth C1301 and ScanPro™ C5505 in a chicken jerky application:

  • Treatments with C1301 and ScanPro™ C5505 dried much faster than the control.
  • When calculated to similar MPR, test treatments had much higher cook yields.
  • Essentia C1301 and ScanPro™ C5505 provide a clean label option to promote faster drying and increase cook yields in chicken jerky applications.

Chicken jerky

Snack sticks (Beef/Pork)

Products: Scanpro™ P5505 Natural* Dehydrated Pork Stock

Evaluate the use of ScanPro™ P5505 as a meat replacer in a snack stick application:

  • Cook yields, Aw, moisture levels, protein levels, and MPR were similar throughout all treatments.
  • Processing yields increase as lean replacement increases.
  • Cost savings increases as lean replacement increases.

Snack sticks (Beef/Pork)

Meat bars

Products: B1302 Spray-Dried Natural Beef Stock

Evaluate the use of B1302 at increasing levels in a meat bar application:

  • Cook yields increase steadily with increased inclusion of B1302.
  • Water activity decreases steadily with increased inclusion of B1302 at the same cook/dry time.
  • Moisture decreases with higher inclusion of B1302 at the same cook/dry time.
  • Protein increases significantly with increased inclusion of B1302.
  • Adding B1302 to meat bars will increase cook yields and protein percentage at targeted water activity.

Meat bars

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