“Preparation that makes muscle fibres more tender. Muscles are made tender using both brine and injection. The preparation does not lose its properties after freezing. The processed meat is tender and juicy. The preparation can be combined with brines that increase the product yield.
4,45 kg/100 l solanki
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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):