Processing materials play an important role in increasing water absorption of white and red meats and improve their texture and taste.
These compounds provide a softer and crisper texture after baking meat and help to maintain the organoleptic quality, color, and shelf life of meat.
Meat can be turned into processed products (meat curing) using substances such as stabilizers, types of proteins, binders, types of phosphate salts, etc.
SCHWAN GROUP PARSEH Co. has produced various stabilizers for processing white and red meats in different absorption range from 25% to 80% for fresh and frozen products. Among the most important advantages of these products are 100% absorption of substances in meat after the completion of tumbling process and absence of syneresis in the coating after baking.
