Good News for Meat Product Consumers

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English
Title: Good News for Meat Product Consumers

Text: We’ve all probably heard the myth that there is no meat in sausages or cooked meats—as if you’ll find anything in there except meat.

Five years ago, the technologists at Krekenavos Agrofirma set out to break these stereotypes and created the rapidly expanding and highly successful “Mėsinga” (Meaty) product line. With 20 exceptional quality products and a new spring addition—meaty shashliks—they are undisputed market leaders today.

Sometimes, There Can Be Too Much Meat

As Andrius Krivošejevas, the chief technologist at Krekenavos Agrofirma, explains, it was first decided to create “Mėsinga” cooked sausages and meats because no such product existed on the market, yet the demand was felt. “Until now, similar products from other manufacturers contained only about 75% meat, which was clearly not enough, so we decided to change that. Intensive testing to achieve the best taste lasted a long time,” says the technologist. “Every day, using different recipes, we performed up to ten trials—varying the amount of spices, their composition, and the meat content.”

Speaking about the subtleties of production, the technologist recalls a rather curious situation. “Since we wanted a product with the highest possible meat content, one recipe aimed for a record-breaking 97% meat. However, after tasting the sample, we realized the sausages were simply inedible—impossible to cut, hard to bite, and the taste was comparable to very dry and tough meat,” the specialist smiles, adding that in search of harmony between quality and taste, he conducted numerous tests and tastings until the current recipes were perfected.

“Noticing that customers quickly appreciated and loved the new product, we felt the incentive to keep creating—leading to hot-smoked sausages, beef and chicken sausages, as well as dried and cold-smoked meats. By the way, their taste is divine. We didn’t apply a single standard to the entire ‘Mėsinga’ line—while an extremely high meat content didn’t work for cooked sausages, the full palette of flavors was revealed in dried or cold-smoked products. We worked hard to ensure the best results and that customers received the highest quality product,” says the technologist, whose “Mėsinga” line sausages were awarded a gold medal.

New for Spring – Meaty Shashliks

“Making a delicious meat product is not that simple. You probably didn’t know that when meat is ground for sausages, it undergoes significant mechanical impact, which activates the meat protein that ‘binds’ it, giving the cooked mass a firm consistency. Also, when chopping meat, it heats up very quickly. To grind everything perfectly so we can eat a seamless product without meat lumps, a special technology is used to cool the emulsion and improve the protein’s function,” explains A. Krivošejevas.

He says he has prepared another meaty and delicious product for the upcoming summer in his “magic kitchen”—shashliks.

“Lithuanians have long chosen which meat they find most suitable. Of course, it is pork neck—specifically, muscle and a little fat, which, by the way, is also meat, though often thought otherwise. A minimal amount of fat is necessary for the shashlik to be juicier. If we baked just ham, it would be incomparably drier, so we didn’t even consider that option.

When making the marinade, we are the only ones on the market using only natural rapeseed oil, and even then, we add very little—just enough to distribute the spices evenly. This ensures the shashlik is marinated with quality, and the taste after grilling will be the best,” says the specialist.

Facts:

• The “Mėsinga” line consists of 20 products.
• “Mėsinga” milk sausages won a gold medal.
• The newest member of the “Mėsinga” family is shashliks.