Ximacorn^®  is an unique patented feed additive that improves meat quality for cattle and pork. Ximacorn^® improves marbling (increase the amount of intramuscular adipose tissue) and its fatty acid profile (more unsaturated soft fatty acids vs. hard saturated fatty acids) giving meat better organoleptic properties.

Ximacorn^® a natural vegetal additive included in the EU Positive Additive List. Its manufacuring does not involve any chemical treatment.

The active ingredients of Ximacorn^® are potent antioxidants that increase the biological and chemical stabilityof the lipids located in the muscle cell membranes and the intramuscular zones. In beef Ximacorn^® stabilizes meat color after slaughter, increasing tremendously its bouquet when cooked.

Heavily marbled Kobe Meat (Pic Credit Orlando G. Calvo)

Ximacorn^®  improves meat taste and aroma even when beef is feed-loted with grain, soya, straw and natural or by-pass vegetable fat.

Heavily marbled meat is held by many to be much more tender and tasty than meat with little internal fat, and it's certainly true that it has less of a tendency to dry out when cooking.

   Exogen fat suplementation affect negatively in meat organoleptic quality:

    * spureous cooking,
    * metallic taste,
    * oxidations,
    * hard fat,
    * Anomalous maillard reactions