| ≥1 piece |
Functional properties of products:– a complete product to prepare brines; volume increase: 50%-60%
– helps to bind water within meat products;
– contains reinforced water-binding compound;
– accelerates the process of colour formation and its preservation;
– restricts leakage in vacuum-packed products;
– enhances the taste of products;
– regulates pH of ready-prepared products;
– prolongs shelf life;
– diminishes losses during thermal treatment.