Meat – Muscle meats
Muscle Meats refer to cuts of meat that are typically brined or smoked. Brining is the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat’s physical nature. The salt in brine denatures the meat’s proteins to allow the cells to retain more moisture.
Typical brined meats are hams, chickens, pork ribs, beef or lamb roast cuts. Below is a list of Mondilor products developed for the extension of shelf life of brined products.