Meat Stabilizers
Pars Tamara is a producer of meat stabilizers. Maintaining the texture, color and protein tissue of meat types in the long term, these products increase the quality level of meat products.The high quality meat stabilizers of Pars Tamara supplied in the market in two types of Cutters and Tumblers under the brand names of Ultracut and Quamix.
For more information and advice on production and sales of the stabilizers and food additives, please call +982188748277 and +989121932801.
Quamix
Quamix or tumbler meat stabilizer is a product that is used to process all kinds of meat, beef, chicken, fish and shrimp meat. In this product, the maximum synergistic ability of hydrocolloids has been used along with the technical knowledge of Pars Tamara experts so that in addition to increasing the water absorption ability, improving the texture and improving the cutability, we can benefit from the minimum synergism in the final product.
- Quamix for processing chicken and beef meat: this product is used in all kinds of Ham and show pieces to boost water absorption up to 40% and reducing syneresis.
- Quamix for fish and shrimp processing: It is used to boost texture crispness, reducing weight loss after cooking and during storage.
- Quamix for processing of chicken, grilled chicken, meat and fresh products: This phosphate-free product is used to maintain moisture in the texture of products during the storage period in stores, reducing weight loss after cooking and maintaining the crispness of the product.
- Ultracut with phosphate base: to be used in cutter and tumbler system, to adjust pH and increase water absorption.
- Ultracut with starch base: a suitable replacement for starch, to improve the texture, increasing the ability to form a gel and absorb the water.
- Carrageenan-based Ultracut: a cost-effective alternative to carrageenan, to form a stable gel network without dehydrating during the storage period.
- Ultracut replaced with fat: to form an emulsion of water and oil, in order to reduce the consumption of oil and fat, improve the texture and cutability of the final product.
