GPI 202 is a carrageenan blend designed as a stabilizer for injected or tumbled poultry products like turkey rolls, turkey hams, and other processed poultry. It can be used to extend and bind deli meats and cold cuts composed of both whole muscle or trim, and ground meat.
GPI 202 allows formulators to extend yields of restructured processed poultry by up to 35%. Its fine mesh size reduces brine mixing and tumbling times, allowing for higher throughput and faster absorption in muscle fibers. By controlling purge and syneresis, GPI 202 keeps your products juicy and tender while maintaining a firm meaty bite.
Add GPI 202 to your brine formulation for poultry tumbling. Beyond turkey rolls and cold cuts, GPI 202 can be used in a variety of poultry products such as chicken breasts, marinated cuts, and restructured sandwich meats. Its exceptional stabilizing properties make it indispensable for achieving high-quality, extended poultry products that deliver great taste and texture.
For more meaty solutions, check out GPI 2566 to bind restructured hams, and GPI 2101i for ground meat yield extension.
