GPI MI is a hydrocolloid blend designed as a stabilizer for brine-injected further processed meat and poultry. Leveraging our expertise in hydrocolloid solutions, we designed GPI MI to extend whole-muscle meat products by up to 70% in pork and 20% in poultry.
This fine mesh blend significantly enhances brine performance, allowing even distribution and absorption into the muscle fibers, improving brine uptake and reducing purge and syneresis. As a result, GPI MI helps retain natural juices and moisture during cooking and hot holding, creating whole-muscle meat products that stay juicy, flavorful, and with improved yield.
Use GPI MI to enhance whole muscle cuts like pork shoulders, chicken breasts and beef. For leaner cuts such as flanks and top sirloins, this blend improves juiciness and succulence, preventing the meat from tasting dry when cooked. Elevate your meat products' quality and yield with GPI MI, the go-to solution for superior stabilization and moisture retention.
For solutions to stabilize extended IQF chicken, see GPI 213. For poultry processors looking to extend yield without using phosphates, see GPI 800.
