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meat
Processed Meat

Improves the cooking yield
Gives a better sliceability
Gives a desired juicy consistency

Whole chicken - Chicken breasts & legs

Weight gain of approximatively 25% by injecting brine into the muscles
Provides a good cohesiveness and a juicy final product

Chicken sausage - Pork sausage

A low cost quality sausage based on mechanically de-boned meat
Provides a cohesive texture
Extends the shelf life
No syneresis

Surimi

Improves cooking performance and freeze-thaw stability
Reduces the risk of syneresis during cold storage
Provides a positive impact on mouthfeel
Great release of flavours

Documentation