Page 6 - Advanced Food Systems, Inc. Brochure - Beef

WHOLE MUSCLE

SOUS VIDE

SOUS VIDE BEEF

AFS oers a wide variety of products that provide the
following function and benets for products that are
sous vide cooked at low temperature for extended
periods of time:

Increase cooked yield, reduce purge
Improve freeze-thaw stability
Produce juicer, more succulent mouthfeel
Prevention of warmed over avor and oxidation

Improve microwave-ability
Add avor – inside meat, on surface or both.
Sauces and glazes designed for cook-in-the-bag
applications
Functional dry rubs for cook-in-the-bag applications