Description

MeatShure® encapsulated salt helps control bind, syneresis, protein extraction and delays the onset of oxidative rancidity during shelf life. The use of MeatShure® encapsulates helps to optimize high speed forming operations by preventing salt-soluble proteins from accumulating on equipment. This reduces patty adhesion and malformation, reduces cleaning delays all while increasing process yield.

  • Canned Meats
  • Cured Sausages
  • Dry & Semi-Dry Sausages
  • Pizza Toppings
  • Processed Meats
  • Snack Sticks

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