DHQ in Meat-, Fish- and Poultry- Farming Industries
December 5, 2017 at 12:54 am
Fortification of meat and half-finished products (ground chicken, beef, pork meat; sausages from chicken, turkey, pork, beef meat; pork and chicken fats, etc) with DHQ extends the products’ shelf life in 1.5-4.0 times.
Increase the freshness of meat, half-finished products and finished products, nutritional value and quality.
During the freezing procedures of meat, as well as temperature treatment of meat, DHQ scientifically improve the stability of protein cells; relax the chemical reactions between fat globule and protein cells, keeping the freshness and quality of meat.
Dihydroquercetin (taxifolin) dosage in MEAT PRODUCTS