Meat product improvement plan ＞＞＞
Improve muscle antioxidant capacity;
Promote intramuscular fat deposition;
Promote the deposition of flavor substances.
Product efficacy ＞＞＞
1. Bright flesh color;
2. Improve the taste and flavor of meat;
3. Improve the slaughter rate and reduce dripping losses;
4. Improve shelf quality and extend shelf life.