The use of Carrageenan for innovative cooked cured meat

The modification of the Fleisch-Verordnung in the autumn of 1996 has offered a series of varieties to produce meat products for the meat processing industry. At first, products can be manufactured as ever strictly in accordance with the guiding principles; on the other hand, guiding principles could be left to develop innovative products e. g. a combination of meat and food. In both cases, Carrageenan constitutes the ideal partner in order to achieve a quality improvement respective a high-quality product.