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.
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 |
0.025% of the mass of the product |
Increases storage time up to 30%- 6 months at temp 18⁰ C, improves organoleptic properties |