Production program IREKS AROMA offers several additives and supplements for curing meat moist method, depending on the desired amount of gain.
For a yield of up to 30% recommend a product called MIOPHOS VS, which has a clear effect on the ability of meat to bind water due to its polyphosphate components.
Group supplements based on carrageenan has been developed for use in cooked cured meat products with medium to high increments (30 to 100%).
The ingredient of all additives is the sodium salt of ascorbic acid because of its prolonged action, or the ability to react more slowly to the nitrate in aqueous solution.
Extras are designed for brine curing methods injection (injection) or during the process, with mechanical treatment devices, massaging or tumbling.
The use of supplements based on polyphosphates and / or carrageenan increase the ability of pickled meat to absorb water, reduce the amount of gelatine and improve the color, taste, texture and consistency of the finished product.

MIOGEL
A homogenous mixture on the basis of carrageenan phosphate
Dosage: 0,5 - 1,0% | 25 kg

MIOGEL MT
A homogeneous mixture of massaging and tumbling based on carrageenan without phosphates
Dosage: 0,5 - 1,0% | 25 kg

MIOPHOS GEL
A mixture of supplements for injecting pieces of meat for higher gains (ham, etc. Products)
The dosage was 2 - 3% | 25 kg

MIOPHOS GEL MT
A mixture of supplements for massaging and tumbling of smaller meat pieces with emulsifier (cooked ham for pizza and the like. Products)
Dosage: 2.5 - 3% | 25 kg

MIOPHOS VS
A mixture of supplements for curing to 30% of the increase
Dosage: 0,7 - 1,0% | 25 kg