Injection brines are mixtures of appropriately selected functional agents. They are widely used in the meat industry. Currently, they are one of the basic additives of this kind that are used in meat processing plants. Phosphate injection brines are used primarily in the meat injection process and for the preparation of pickling brines. Brines may also contain other types of functional additives depending on their intended use.
Advantages of using our brines
The main advantages of using our brines are:
- Increasing the efficiency of meat products
Strengthening the taste of meat
Longer product durability
Increased production economy
limitation of leaks
In what products we use brines?
Brines are primarily used in the production of meat products, including sausages and smoked meats. They are added to ham, pork loin, neck, bacon, raw and steamed smoked meats, medium and coarse minced sausages, block products, culinary meats and delicatessen products.