PURASAL is proven to reduce the growth of spoilage bacteria including lactic acid bacteria, Pseudomonas, Leuconostoc, and Enterobacter.
In both fresh and cooked meat products, it reduces growth by lowering the water activity and disrupting bacterial metabolism; while boosting the tenderness and juiciness of the meat. PURASAL can also increase the salty taste of processed meat products, enabling manufacturers to cut actual sodium levels – as well as controlling purge and achieving higher yields.
Ready-to-eat meat and poultry products play an increasingly popular role in satisfying consumer demand for foods that combine delicious nutrition and a convenient format.Read more
Products that are lean, tender, juicy, flavorful, with the appealing color and aroma of freshness, and minimal additives or chemical-sounding ingredients.Read more