Meats
service categoriesTREHA®︎’s natural ability to improve the texture and moistness of meats makes it ideal for use across a range of service categories.
Because it’s not very sweet, TREHA®︎ can be used equally effectively in savory recipes to improve the softness and juiciness of cooked proteins including chicken, shrimp, pork and beef. TREHA®︎ has the remarkable ability to stabilize proteins, protect aromas, flavors and colors, and reduce freeze-thaw damage.
For example:
- ・Adding TREHA®︎ equivalent to 2% of chicken weight before frying, it can be held in a hot case for several hours longer and will retain its juiciness.
- ・Including TREHA®︎ when brining chicken or turkey protects poultry’s natural juiciness and preserves flavor and texture.
- ・Using TREHA®︎ when stewing meats helps keep the broth from separating when thawed and preserves the meat’s moisture.
- ・Meats, such as pork or beef, that are cooked after being marinated with TREHA®︎ before freezing resist deterioration in taste and texture.
These are just a few of the applications for multi-functional TREHA®︎. For more tips on how TREHA®︎ can make your meats marvelous, please see the downloadable Usage and Cost Savings Chart on the homepage and the Recipes section of this site.
Learn more about other Service Categories
Find out the secret to preserving freshness, enhancing flavor and improving texture in both sweet and savory dishes across the full range of foodservice categories.
