SATURATED BRINE, FOR CURING MEAT, INCLUDES XANTHAN GUM AND SUSPENDED SALT PARTICLES

摘要

Meat, especially pork, is cured by injection of saturated brine comprising xanthan gum and having salt particles suspended therein. The salt may have particle size not greater than 100 micrometers. The method facilitates injection of the meat and reduces drip-loss when the meat is stored in a sealed plastic bag.