Newsletters

2017 Issue 4: Sous-vide Solutions Issue 3: Buffalo Flavor Issue 2: Fajita Solutions Issue 1: Dairy Replacers 2016 Issue 9: SQF Level 3 Issue 8: Fresher Tasting Fish Issue 7: Extend Ground Beef Issue 6: Quality Steak Solutions Issue 5: Fruit Pie Solutions Issue 4: Authentic Latin American Flavors Issue 3: Predust Systems Issue 2: Chicken Wing Solutions Issue 1: AFS Instant Sauces 2015 Issue 6: Season's Greetings Issue 5: Flavors from Around the World Issue 4: Flavorful & Functional Blends Issue 3: Moisture & Emulsions Issue 2: Increase Flavor Issue 1: Lose the Sodium 2014 Issue 3: Clean Label Options Issue 2: Egg Replacer Issue 1: Dairy Costs 2013 Issue 2: Seafood Issue 1: Skin on Chicken 2012 Issue 5: Manage Rising Food Costs Issue 4: Create Asian Inspired Cuisine Issue 3: Guar Gum Replacers Issue 2: Dips and Spreads Issue 1: Freeze-Thaw 2011 Issue 7: Retort and IQF Rice Issue 6: Precoats and Batters Issue 5: Clean-Label Issue 4: Microwave Meals Issue 3: SaucyGlaze™ Issue 2: Dairy Replacers Issue 1: BBQ 2010 Issue 8: Season's Greetings Issue 7: Soups On Issue 6: AFS Flavor Boosters Issue 5: Pizza Issue 4: Emulsion Stability Issue 3: "Better For You" Foods Issue 2: AFS at RCA Annual Conference & Culinary Expo! Issue 1: Functional Seasoning Systems 2009 December: Season's Greetings November: Hand Held Foods October: Dips and Dressings September: Fresh 'O Systems August: Freeze/Thaw Stability July: New Website June: Kosher May: TenderBite April: Actogel March: Fresh ‘O Fish February: MicroSeal January: SeasonRite 2008 December: Actobind Stabilizers November: Reduced Phosphate October: Chef-Ready Bases September: SeasonRite Liquid August: SaucyGlaze July: Chef-Ready June: Custom Blends May: BakeRite April: Easy-Brown March: Actobind PCI February: Salt Replacers January: Seal 'N Saucy 2007 December: Solar Panels November: Clean Label September: Sealtite August: Dairy Replacers

What's New! - Issue 7, 2016

Advanced Food Systems Solutions

Ground beef represents a substantial portion of total beef sales in the U.S. market. This statistic combined with diminishing supply, foretells elevated costs to the processors of cooked ground beef. AFS has an effective answer which will improve the quality of your product and raise your bottom line.

 

SRM GB-16 is the solution for beef processors looking to reduce costs and/or extend ground beef. This marinade is easy-to-use, whether hydrated or dispersed as a dry ingredient on raw ground beef prior to cooking in a kettle or other types of mixers.

 

SRM GB-16 provides the following benefits in ground beef:

  • Improves texture – more tender and juicy, less mealy
  • Cost savings through increased cook yield and extended beef
  • Prevents/reduces fat oxidation
  • Reduces fat separation
  • Prevents “fat capping” in chili or meat sauces

At Advanced Food Systems, we strive to provide our customers with technology based long term solutions which improve texture and flavor as well as maximize yield and profits.

For additional information on our products, please contact Technical Service at (800) 787-3067 or  lab@afsnj.com.

 

SOLUTIONS CENTER

Ground beef prepared with SRM GB-16 can be used in various applications including:

- Beef chili

- Meat sauces, gravies, and stews

- Beef fillings for tacos, burritos, and ravioli

- Beef pizza toppings

- Ground beef for frozen entrees

View as PDF
Questions?
Call 800-787-3067

Local: 732-873-6776

21 Roosevelt Avenue
Somerset, NJ
08873

We're Problem Solvers

Need to enhance a product, improve process efficiency or reduce costs? We can help.

Newsletter Sign-Up

Interested in the latest news and updates from AFS? Sign up for our newsletter.