MEAT

MEAT with the right poultry protein can make dishes even better.
MEAT can provide the right poultry protein to meet the requirements of a particular dish.
The process retains the muscle fibre structure.
 
This high protein content meat:
 
• comes from cuts such as thighs, wings, breast, etc, depending on customer requirements
• is processed to preserve the natural protein qualities (fibre structure, texture)
 
CHICKEN - TURKEY - DUCK - LAYERS - GUINEA FOWL
 
• Effective protein thickeners / rich in nutrients / high protein content
• Stabiliser and gelling agent
• Wide range (different species, chemical composition, texture, packaging, etc)
• Different fat contents (depending on raw materials and / or species)
• Several size grades
• Standardised physical and chemical characteristics