We reduce the syneresis (total WHC product effect on further clipping of moisture during storage)
We stabilize the form when moisture and thereby increase the storage time (the number not connected moisture directly affects the storage period)
We insure ourselves from low functional raw materials ( low PH , frozen raw material ,improper storage )
We reduce losses during heat treatment ( weakly bound moisture easier out of the product)
- Identical formulations with different raw materials
- Quality indicators of raw meat