Chicken & Meat Tenderising Solutions

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Tender chicken and meats are liked by many consumers as the protein is juicy and soft. Tenderising removes away the chewiness and enables consumers to enjoy the product. While many tenderizing agents and applications are available in the market, today we present tenderising injection and tumbling applications which lower the cost of production and improve the texture of animal-based proteins.

ZARTIN® EXTRA 60 OS INJECT for Tender and Juicy Meat

ZARTIN® Extra 60 OS Inject is used for injection of fresh meat, it increases the water binding capacity, improves the texture, juiciness, taste and appearance of meat products made from beef or poultry.

Processing Technology:

  • Prepare brine with ice water, ZARTIN® Extra 60 OS inject and salt.
  • The best solubility isachieved by mixing all dry goods in advance.
  • The final temperature of the brine should not exceed 2°C.
  • Inject the meat with 60% to green weight and freeze immediately.

ZARTIN® EXTRA 60 OS TUMBLE for Tender and Juicy Meat

ZARTIN® Extra 60 OS Tumble is used for tumbling of fresh meat, it increases the water binding capacity, improves the texture, juiciness, taste and appearance of meat products made from beef or poultry.

Processing Technology:

  • Chicken breast must be completely defrosted before use.
  • Prepare a brine with water, ZARTIN® Extra 60 OS Tumble and salt.
  • The best solubility is achieved by mixing all dry goods in advance.
  • The final temperature of the brine should not exceed 2°C.
  • Add brine with meat to the tumbler and tumble at 8 rpm, 90% vacuum for 60 minutes.