| Application Guide | |||
| Application | Herbalox® Standard Product Name and Code | Usage Level | Incorporation Techniques |
| Ground poultry for tray pack or burgers | Herbalox® Type 25: 41-19-04 Herbalox® Dry Type D-20: 41-19-05 |
0.20% 0.20-0.30% |
Add directly to the meat during grinding and/or mixing. |
| Tumbled or injected pieces, parts or whole birds | Herbalox® Type W: 41-19-02 | 0.03-0.07% | Add to marinade water with agitation before adding dry ingredients or as part of liquid seasoning blend. |
| Poultry Fat | Herbalox® Type O: 41-19-01 | 0.05% | Add directly to warm, hot or cool poultry fat with mild agitation. |
| Mechanically deboned poultry meat | Herbalox® Type 25: 41-19-04 Herbalox® Type O: 41-19-01 |
0.20-0.30% 0.05% |
Add Herbalox® Seasoning as early as possible during processing. Can be metered into the transfer auger or added to a ribbon blender prior to packaging. |
| Specific Challenges | |||
| Challenge | Herbalox® Standard Product Name and Code | Dose | Incorporation Techniques |
| Solubility of functional ingredients is poor because you are using a plate chiller. Brine temperature could be as low as 28°F. | Herbalox® HT-P: 41-998156 | 0.07-0.15% | Remains soluble in cold brines after vigorous mixing. |
| Extra stability of edible poultry fat is needed but you still require a "natural flavor" label. | Herbalox®: 998153 | 0.10-0.20% | Add directly to warm, hot or cool poultry fat with mild agitation. |
| A high dose is needed to meat shelf life requirements, and product contains little or no added flavor. | All of Kalsec®'s standard Herbalox® products come in a "high-threshold" version. These products allow you to use almost double the doses suggested above for our standard products, without flavor interference. Herbalox® Type HT-25: 41-19-12 Herbalox® Type HT-O: 41-19-10 Herbalox® Type HT-W: 41-19-13 |
up to 0.30% up to 0.08% up to 0.10% |
Solubility characteristics and incorporation techniques are the same as those for standard products. |
| Products must be non-GMO. | Kalsec® has non-GMO versions of every standard Herbalox® and Herbalox® HT product. | Dosages are the same as those for standard products. | Solubility characteristics and incorporation techniques are the same as those for standard products. |
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Important Information Allergens GMO |
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Application Guidelines for Herbalox Seasonings in Poultry Products Application Guide |
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Related documents Further Processed Poultry Herbalox Seasonings Herbalox® Seasoning MAP Irradiated Meats Contact Us |