Years ago, Dr. Richard Meyer first saw a ‘just egg, eggless mayo’. He thought… “I could develop an all-natural version of this.” ... And he did.
Dr. Meyer then wondered if he could make that all-natural mayonnaise both heat and freeze thaw stable ... And yes, he did that too.
Then he thought, “Can this amazing all-natural emulsion he developed for mayonnaise would work to tenderize notoriously tough beef jerky.” ...It could.
So while teaching food science at the local high school, he realized that jerky could be post packaged pasteurized which then led to Dr. Meyer lifting the water content and then post process pasteurizing and adding his amazing all-natural emulsion. So after a bit of trial and error, a little pinch of this, a pinch of that and 'poof'… the whole package came together and TenderPro8 moist and soft textured protein was born.
Today, Dr. Meyer’s TenderPro8 is fully perfected and ready to satisfy the world’s protein demand.
Why TenderPro8 Is So Revolutionary
The TenderPro8 process is headed by Dr Richard Meyer Adjunct Professor at Animal & Food Science Department, Texas Tech University. The process both pasteurizes and precooks the raw proteins whether meat, seafood or plant. The result is a more tender, higher moisture product which uses 25% less energy to produce – even for cheaper cuts. And the resulting shelf stable protein does not need freezing - for either transport or in-store sales. Not yet proven, but should easily transform future lab grown meats into the same tender. delicious, stable product.
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TenderPro8's all-natural, low-temperature, high moisture meat pasteurization process not only provides 2+ years of shelf stable, no refrigeration status for meat and protein, but also has the moisture content and soft texture and tenderness of a just cooked piece of meat. TenderPro8 preserves any protein, with any flavor profile perfectly. Imagine, the tender meat texture your customers want without the refrigerated shipping hassles. TenderPro8 solves your problems.
The TenderPro8 process not only gives the meat strip a tender and moist texture but greatly improves the yield (55% for jerky vs. 80% for TenderPro8 strips).
The essential discovery is to treat protein to reach an exact moisture zone that eliminates all pathogens. Re-hydration, if needed, can be achieved by injecting a GRAS emulsion that can also carry flavoring. This emulsion includes mono-unsaturated fats from sunflower oil - meaning treated chicken and beef protein has a healthier profile with up to 90% moisture content. Protein is then treated with flash pasteurisation for safe, tender and high quality protein product.
Once again... the TenderPro8 process increases yield by at least 25%, uses 25-30% less energy and is shelf stable at ambient temperature – ie does not need refrigeration for either transit or storage.
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A QUICK TenderPro8 RECAP
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• The TenderPro8 Preservation process has been over 20 years in development and has finally been released for licensing and use.
• TenderPro8 is actually two proprietary technologies; one is the unique shelf-stable preservation process and the other is the technology to make protein moist & tender
• TenderPro8 both pasteurizes and precooks raw proteins whether poultry, seafood or plant
• TenderPro8 produces the high moisture content, soft texture and tenderness of a just cooked piece of meat or seafood (nearly 90%)
• The TenderPro8 process adds a heat and freeze-thaw stable emulsion which allows you to adjust the texture and moisture content for tasty and easy-to-eat protein
• TenderPro8 has the highest consumer rating ever given to a shelf-stable meat snack.
• TenderPro8 protein can be sized to fit specific size of any retail pack
• TenderPro8 provides 2+ years of safe and shelf stable product and require no refrigeration to both ship and store.
