Salt for Improved Texture.
Encapsulated Salt for Improved Texture in Meat Applications
Salt is the oldest, and some might say the best, flavor enhancer for food. However, when added to raw meat it can have adverse effects. Our line of MeatShure® encapsulated salts (Sodium Chloride) prevents this.
Benefits of Encapsulated Salt:
- Minimizes salt-solubilization of myofibrillar proteins
- Prevents sticking on the line
- Improved texture in cooked product
- Promotes good shape forming
- Slows the oxidative reactions between salt and fats
- Allows for more flexibility in production
- Provides improved freeze-thaw tolerance
Applications Include:
Hamburgers
Meat Rubs
Pizza Crumbles
Meatloaf
Meatballs
