I want to produce beef jerky sticks but my initial production of beef sticks did not turn out well. I used raw Citric Acid and the meat turned completely brown. Do you have a Citric Acid in your inventory that will help overcome this issue?
The addition of raw Citric Acid to meat will cause protein denaturation which is a typical brown discoloration of the meat myoglobin which is what your customer experienced. Our company has provided timed released Citric Acid as well as other acids to the meat industry for several years that are used to overcome protein denaturation. You can request samples from us at any time.