How does PHR work?
Thanks to its powerful (and natural) yeast and citrus extracts, PHR reverses the rigor mortis process by opening up and relaxing the myofibrillar proteins. In other words, PHR boosts the water retention of your meat in a natural way. As an added benefit, PHR improves the savory flavor of meat and poultry.
- Direct addition in fresh ground meats like
sausages, burger patties, and meatballs.
- Easy addition to all brines for injection
without clogging injection needles.
- Brines for tumbling of cooked products like
ham, chicken, and roast beef.
- Seasoning blends – PHR is nonhygroscopic
and mixes perfectly with
“Yeast extract, natural flavors”.
Typical usage rate
0.4% – 0.7% of the total formula.