Brine recipes with Lory® Inject brine additives, for the optimisation of meat products:
We prepare brine additives according to the customer’s requirements and those of his products. Here, for instance, a brine recipe for pork, poultry or veal meal at the manufacturer Loryma is as follows:
With an injection rate of 20 % in relationship to the fresh meat weight, a yield of 2 to 5 % can be attained. (The yield figure is volatile and depends on the product and on the manufacturing process). The prepared brine then consists of 6 % cooking salt, 9 % Lory® Inject Pure W brine additive and 85 % ice water.