Bivi Meat system has been developed to be used in all different meat applications as gelling agent and stabilizer in sausages, meat in gelatine, cooked ham, other sausages by brine injection.
Other more specific Bivi Meat products have more selected applications: moisture absorbents in hamburgers, emulsifiers and gelling agents in meat mixes with added fats, stabilisers and gelling agents in homogenized meat, meat flan and meat paté.
The special hydrocolloids composition allows the use of Bivi Meat system in technology with high temperature processes without damaging their functionality.

Applications: cooked hams and sausages, fat added sausages and hamburgers, spreadable products, poultry products, canned meat