Suitable for sausages, cured meats (injection type), etc., this product effectively improves the texture of the product. It has high strength, requires a small amount, has a fine texture, tender meat quality, and does not fall apart after slicing. It can enhance the water retention effect, improve product quality, and reduce costs. The product is a light yellow powder with a moisture content (%) ≤12.0, strength (g/cm2) ≥500, arsenic (mg/kg) ≤2.0, lead (mg/kg) ≤2.0, total bacterial count (cfu/g) ≤5000, Salmonella (25g) must not be detected. Standards: GB26687-2011. Specifications: customizable.
