Developing New Recipes for Game Meat Company
Project Type
Product Development and Shelf-life Extension
Challenge
Niagara-based Black Angus Fine Meats had demand from its distributors and retailers for a fresh, raw game meat product line with a clean label that also has an appropriate shelf-life, while retaining desired sensory/product attributes.
Solution
The research team created 5 game sausages and 5 game burgers using several different species (venison, boar, duck, bison, and lamb). The resulting recipes, which were tested using sensory analysis and for shelf-life, will be introduced to several retailers. Black Angus was also able to improve its process for developing its existing product lines as a result of this project.
