Product icon - Red Meat

Red meat processing

Injection & tumbling solutions

Innovative and functional clean label concepts for the red meat or beef processing industry

Vaessen-Schoemaker offers a broad range of functional solutions for injection and tumbling for the red meat processing industry for both fresh and cooked meat products. The extension of red meat by 10 to 15% results in products that are juicier and more tender, and are therefore more appreciated by consumers. Vaessen-Schoemaker has invested heavily in recent years in developing phosphate-free and clean-label injection and tumbling products, optimizing taste, drip-loss and appearance. Our innovative concepts add value to your products: whether you want to achieve more yield, extend the shelf-life and stop the growth of listeria, or create a great taste and appearance experience of your product.

Tenderisation, a new innovative concept to add value to your products!

Tenderising involves breaking down the muscle fibres in the meat to soften the texture, making the meat easier to chew and taste better.

Even the toughest cuts of meat can be turned into succulent, juicy meals with the right product. With our bespoke enzymatic system, we are able to tenderise beef, and shorten cooking times for all kinds of meat.

Product range

Functional, phosphate free brine application for injection and tumbling of fresh red meat. These functional mixes contribute to higher yields and improve the quality of the meat product.

– Whole muscle and bone-in products
– Fresh and frozen
– Extension: 10-75%
– Injection and tumbling

A clean label solution for the injection or tumbling of fresh red meat. Natuvas aids in achieving an extended product with a natural appearance and taste, while minimising drip loss.

– Whole muscle and bone-in products
– Fresh and frozen
– Extension: 10-75%
– Injection and tumbling

Functional injection and tumbling mixes containing phosphates to optimise texture and yield in cooked products.

– Whole muscle and bone-in products
– Cooked products
– Extension: 10-75%
– Injection and tumbling

The extension of shelf-life is a feature which can be incorporated into our functional mixes or added separately. In the latter referred to as Vascan. The Vascan range is composed of both clean label ingredients and food additive preservatives and antioxidants. It provides the product with an extended shelf-life, through microbial reduction, pathogen elimination and antioxidation against rancidity.

– Vascan can be applied in all product categories.

Functional dry marinades which can be applied by mixing or tumbling into the red meat product, resulting in tasteful products with an attractive appearance.

– Whole muscle and bone-in products
– Ideal for use in combination with  Alomine and Natuvas
– Fresh product

Injection and tumbling concepts

Clean label with better return
for fresh meat or to reduce cooking losses

Within this concept, we have developed several ranges: Alomine, Vascan and Natuvas (our clean-label brand). To achieve yield improvement, or prevent drip loss or cooking loss, Vaessen-Schoemaker has developed phosphate-free and clean-label solutions for red meat. Naturally, all concepts can be geared towards the needs, demands and processes of the red-meat processing industry. The concepts offer a host of options in terms of extension, declaration and application (injection/tumbling).
A liquid range, completely clean label, is available for your convenience. Benefits: easily applicable, no investments necessary for a brine system, and easy in use in your production facility. In addition you will achieve a good return and a juicer end-product.

Yield (%) over time of injected fresh pork loin

To achieve yield improvement, or prevent drip loss or cooking loss Vaessen-Schoemaker developed phosphate-free and clean label solutions for red meat.

Meat processing - Dry marination replacement

Marinade concepts

Dry marination replacement, no oil in your production

Upgrade your red meat (products) with our VascoTaste and create a great taste experience and appearance. Add value to your red meat (products). Our marinade concepts will result in attractive, tasty products. During the entire shelf-life, the marinade presents attractively by adhering to the surface of the product. Our dry glazes, unlike oil-based marinades, allow you to have a very attractive product presentation due to their excellent drip loss reducing properties.
Our VascoTaste range fits perfectly in your current marination or tumbling systems. Our dry glaze enables you to ban oil marinades, resulting in easily applicable marinades in your production facility, less cost and time for cleaning, and fast changeover times.

Shelf-life concepts

Clean label shelf-life extender, up to 30-50% longer shelf-life

Preservation is not only about spoilage, it’s also about maintaining consumer preference over the course of the shelf-life. Using the latest ingredient technology and extensive know-how, we have developed the Vascan range. The extension of shelf-life is a feature which can be incorporated into our functional blends or added separately. The Vascan range is composed of both clean-label ingredients and food additive preservatives and antioxidants. It provides the product with an extended shelf-life, through microbial reduction, pathogen elimination and anti-oxidation against rancidity.

Got any questions? Contact our sales team on +31 570 500 840