Grinstab Ñ 03
Complex additive based on acidity regulators. It has a preservative effect. It promotes suppression of the development of pathogenic microorganisms, preservation of fresh color of meat during storage, reduction of porosity of the finished product, improvement of consistency. It stabilizes pH during prolonged storage. Dosage: 2-4,0 g per 1 kg of the finished product (taking into account the output) for boiled, b/s and h/s sausage, delicacies, h/f.
