BEYAZ SS 92
- Meat Protein Solubilization Power: Facilitates the dissolution and more effective dispersion of meat proteins, resulting in a more homogeneous distribution of protein in the product and easing processing.
- Excellent Hydration of Meat Fibers: Assists in the better absorption of water by meat fibers, resulting in a juicier and more moist product, enhancing consumer satisfaction and preventing shrinkage and drying during cooking.
- Homogenization of Meat Mass: Ensures the meat mass is more consistent and homogeneous, providing uniform quality and flavor throughout the product, thereby enhancing product integrity.
- Stabilization of Fat: Promotes better mixing and stability of fat in the product, preventing fat separation and pooling on the surface, resulting in a more attractive and flavorful product.
- Enhanced Texture / "Meat Bite" Sensation: Provides the product with a more pleasant and distinctive texture, improving the consumer experience and delivering a more satisfying "crispy" meat sensation.
- Improvement of Heat Stability of Meat Mass: Prevents the breakdown of the meat structure during cooking.