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.