Brine Injection

for conservation of meat

1. Not only the injection, but also the immersion. The injection has the highest efficiency due to the mechanical penetration of the tissues.
2. Brines as a solution of NaCl in H2O are common, but there are several salts and other substances that are combined against oxidation and against the development of microorganisms.
3. There is a preservation component by keeping the meat in sodium chloride solution. There is also a ripening stage of transformation of meat tissues into easily digestible material,edible one