date:Oct 23, 2013
cy. FSPCs also help to enhance texture and increase freeze-thaw stability.
Different soy proteins bring specific attributes to meat products and can aid water absorption and binding, as well as gelation, emulsification and cohesion. Arcon SL improves the texture of dried, fermented sausages without affecting the ripening or drying phases, while Arcon SM can be injected into whole birds or joints to make the meat more succulent and reduce the cost per kilogram of cooked rotisserie chicken.