These additives are used in meat processing for the development and stabilization of the color of pickled meat in the production of sausage products from chopped and ground meat, and in the process brine curing.
The main ingredient of the antioxidant additive based on ascorbic acid for quick actions, or the sodium salt of ascorbic acid for longer procedures.
Ascorbic acid reducing their activity affects the reduction of nitrate in the brine curing process, and ensures the development of NO-pigment that gives the pink color of pickled meat.
For faster, more complete and more even decomposition of nitrate affect and lower pH values of meat products. Therefore, additive mixture incorporated sugars (monosaccharides and disaccharides) and nutritional organic acid to ensure that at a certain stage of the proceedings comes to falling pH value and faster decomposition of nitrate.

MIOCOLOR
Supplement for Caterers
Dosage: 0.5% | 12.5 kg

MIOCOLOR VS
Addition of brine curing
Dosage: 0.5% | 12.5 kg