MEAT BALANCE
- Fat and Water Binding Capacity: - MEAT BALANCE effectively binds fat and water molecules, preventing them from escaping during cooking. - This feature minimizes water and fat loss, particularly in meat products, resulting in juicier and more flavorful products.
- Prevention of Drying and Shrinking: - Loss of fat and water during cooking can cause products to dry out and shrink. MEAT BALANCE prevents this loss, maintaining the original size and shape of the products. - This enhances customer satisfaction and elevates the presentation quality of the products.
- Cost Savings: - The use of MEAT BALANCE ensures less weight loss after cooking, allowing for more final products to be obtained with the same amount of raw materials. - It reduces production costs, minimizes waste, and increases overall cost-effectiveness.
- Increased Efficiency: - The binding property of the product translates to time and resource savings in production processes. - Processing times can be shortened on production lines, leading to improved overall production efficiency.
- Food Safety and Quality: - MEAT BALANCE preserves natural components in meat products and enhances their nutritional values. - It yields more stable and higher-quality products, thereby increasing consumer trust.
- Texture and Flavor Enhancement: - Provides a better texture and flavor profile in the final product.