Features and functions:

Increasing the ionic strength of the meat and removing the function of the myosin can effectively extract the salt soluble protein from the protein, improve the gel strength of the meat protein, improve the water retention ability of the meat protein, improve the structure and improve the yield.

Product form: white powder

Scope of application: ham, steak, roast sausage and other meat products

Usage: add directly

Recommended dosage: 2-5g / kg

Storage conditions: sealed and stored in a cool, dry and ventilated place

Advantages: increasing the ionic strength of meat, releasing the function of actin, effectively extracting salt soluble protein from protein, improving the gel ability of meat protein, improving the water retention ability of meat protein, improving the structure and improving the yield.