| Product Guide for Precooked Value-added meat | ||||||
The table below provides suggestions for the most appropriate Herbalox® Seasoning or Duralox® Blend for your processing, flavor, and labeling needs. Products marked with a  have the greatest flavor potentiating properties. Those which are marked with a  provide more subtle or subliminal flavor. Please refer to the chart for additional suggestions on dosage rates and methods of incorporation, or contact Kalsec® to discuss your needs with a technical service representative. |
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 = For use in brines, marinades and injecting solutions
 = For use in ground and mechanically-separated meat
 = A dry, free-flowing powder for use in ground and mechanically-separated meat
= Subliminal flavor
= Strongest flavor for potentiating properties
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| Product Name | Product Code | Icon | Miscibility | Usage Rate | Suggested Applications and Methods of Incorporating | Ingredient Declaration |
| Herbalox® Seasoning, Type HT-25 | 41-19-12 | |
OM | 0.20% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding. | Natural Flavoring |
| Herbalox® Seasoning, Type O | 41-19-01 | |
OM | 0.05% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding. | Natural Flavoring |
| Herbalox® Seasoning, Type HT-O | 41-19-10 | |
OM | 0.05% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding. | Natural Flavoring |
| Herbalock® Dry, Type D-20 | 41-19-05 | |
OM | 0.20% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding. | Natural Flavoring |
| Herbalox® Seasoning, Type W | 41-19-02 | |
OM/WM | 0.07% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding or to whole muscle meats by way of brines or marinades applied by injecting, vacuum tumbling, pumping or marinating. | Natural Flavoring |
| Herbalox® Seasoning, Type HT-W | 41-19-13 | |
OM | 0.2% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding or to whole muscle meats by way of brines or marinades applied by injecting, vacuum tumbling, pumping or marinating. | Natural Flavoring |
| Duralox® Aquaresin® Seasoning, Type MFD | 63-29-10 | |
WM | 0.2% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding or to whole muscle meats by way of brines or marinades applied by injecting, vacuum tumbling, pumping or marinating. | Natural Flavoring |
| Duralox® Oxidation Management Blend, CN-2 | 62-937800 | |
WM | 0.15% BOTW | Direct addition to ground meat during grinding or to ground or mechanically-separated meat (MSP) by blending immediately after grinding or to whole muscle meats by way of brines or marinades applied by injecting, vacuum tumbling, pumping or marinating. | Natural Flavoring, Citric Acid |
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= For use in brines, marinades and injecting solutions
= For use in ground and mechanically-separated meat
= A dry, free-flowing powder for use in ground and mechanically-separated meat
= Subliminal flavor
= Strongest flavor for potentiating properties
BOTW = Dosage rate is based on the total weight of the finished product. BOF = Dosage rate is based on the fat content of the finished product. OM = Oil Miscible WM = Water Miscible |
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Important Information Allergens GMO |
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Inhibiting Meat Flavor Deterioration Overview Problems and Solutions Product Guide |
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