DAN EXTRA and DAN EXTRA HV line
Comprehensive functional blends dedicated for injection brines used in red meat and poultry processing, in particular in the manufacture of whole-muscle cooked and smoked meat. The recommended injection is between and 60 and 120%. DAN EXTRA and DAN EXTRA HV assures very good bonding of the finished product, speeds up the curing process and fixing of the typical pink-red colour of cut surface, it also highlights the extraordinary flavour of smoked meat products. The blends contain hybrid carrageenans, kappa carrageenan, phosphates (E 451, E 452, E 450), soy isolates, animal protein/collagen, red blood cells and substances supporting the curing and colour fixing process, natural spice extracts, yeast extracts and aromas.
Recommended dosage: 6.0-8.0kg/100kg of brine