MeatShure® encapsulated salt helps control bind, syneresis, protein extraction and delays the onset of oxidative rancidity during shelf life. The use of MeatShure® encapsulates helps to optimize high speed forming operations by preventing salt-soluble proteins from accumulating on equipment. This reduces patty adhesion and malformation, reduces cleaning delays all while increasing process yield.


  • Flavour Enhancer
  • Preservation
  • Yield improving

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