DHQ in Meat-, Fish- and Poultry- Farming Industries

5 Dec, 2017

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

Minced Lamb

0.05-0.075% of total mass of the meat

Slowing the process of growth of active radicals

Chicken, turkey

0.02% to the mass of the lipids

Increases organoleptic properties, increases storage

Minced chicken

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0.025% of the mass of the product

Increases storage time up to 30%- 6 months at temp 18⁰ C, improves organoleptic properties

DHQ in Meat-, Fish- and Poultry- Farming Industries

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