Improved juiciness and tenderness
Improved sliceability and texture
Faster brine pick-up & Purge reduction
Highlight the savory flavor
Clear and honest labeling
Eliminates soluble phosphorus from the discharge water
High Return on Investment
Great performance in low-sodium products
All-natural, allergen-free, Non-GMO
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 seasoning.