Making RTE Meat Better in Taste, Texture and Nutrition
April 19, 2024
The Food Innovation & Resource Centre (FIRC) is delighted to have been featured in the March/April edition of Asian Meat Magazine, highlighting on our efforts in improving the taste, texture, and nutrition of Ready-To-Eat (RTE) meat products. RTE meat products, packaged in retort packs for convenience, are witnessing innovations from manufacturers aiming to improve various aspects, including taste, texture, nutrition, and shelf life. FIRC, a joint initiative between Enterprise Singapore and Singapore Polytechnic, offers invaluable assistance to manufacturers through its pilot plant. This facility allows for the development and testing of new products on a small scale, ensuring compliance with food regulations and consumer acceptability. Ruzaini Hashwam, Lead Food Process Technologist at FIRC, discusses the challenges faced in enhancing RTE meat products, including moisture loss and flavour degradation during the cooking process. FIRC addresses these challenges through a systematic approach involving formulation, pre-treatment, and processing, resulting in significant improvements in texture and flavour retention. Collaborating with companies, FIRC customizes solutions to meet specific product needs, optimizing parameters such as time and temperature to ensure product safety and quality. Additionally, FIRC provides testing services to determine the optimal cooking methods for RTE products, offering manufacturers the opportunity to refine their offerings before scaling up production. While all meats can undergo testing at FIRC, seafood may require additional effort due to its unique characteristics.
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Source: Rajeswari Ramanee - Asian Meat Magazine. Permission required for reproduction.