We deliver customized brine solutions for injection and tumbling of whole meat muscles, like:
- Marinated filet of loin, ham or roasts of fresh meats
- Loin - smoked and cooked
- Ham - smoked and/or cooked
- Smoked pork back fat
- Beef brisket / Roast beef
Brine mixtures can be individually adapted by, for example, to replace phosphate and MSG (Mono Sodium Glutamate), but still maintain a good yield and a good taste.
Within these product categories, we have extensive experience and success in optimizing the yield / losses ratio, so as to achieve a satisfactory and consistent product quality related to cost.