MoisturLokŪ
is available in both powder and liquid forms. Each form is used to achieve different
objectives in select processed meat applications. |
|
When
you find the application(s) of interest to you, please click on the the appropriate
form of MoisturLokŪ
from among the two choices at the top of this page and detailed information about
the form of MoisturLokŪ
that is relevant to your application(s) will appear. |
| |
MoisturLokŪ
Powder | MoisturLokŪ
Liquid |
The
main uses of MoisturLokŪ Powder are: | The
main uses of MoisturLokŪ Liquid are: |
25%
Extended Oven Roast Turkey* | Beef
Patties |
26%
& 65% Extended Ham | Chicken
Patties |
Chicken
Patties* | Chicken
Tenders |
Chicken
Tenders* | Corned
Beef |
Cold
Cuts | Ham |
Fully
Cooked Beef Patties | Jerky
Products |
Ground
Beef | Pastrami |
Ground
Chicken | Pizza
Toppings |
Hot
Dogs (Canadian)* | Pork
- Loin, Shoulders & Belly |
Jerky
Products | Smoked
Sausage |
Liverwurst | Steam-Cooked
Sausage |
Pizza
Topping | Turkey |
Pork
- Belly, Loins, Shoulders | Whole
Muscle Chicken Breasts |
Processed
& 20% Extended Roast Beef* | Whole
Muscle & 30% Extended Roast Beef |
Smoked
Sausage | |
|
*
In addition to the usual benefits provided by MoisturLokŪ, which are lower-yielded
blend costs, reduced purge,
longer shelf life, improved quality (i.e. taste,
texture, firmness and color), and prevention of freezer burn, in these applications,
MoisturLokŪ can be used as a functionally superior, more cost-effective alternative
to soy as a binder/extender to avoid
soy allergen warning labels on processed
meat packages. |
