Dear Sir and Ma'am,
We faced a problem in the industry that couldn't be solved despite running several tests.
"When using chicken thighs for making sausages, we noticed weak tissue in certain areas, mostly around the points where the meat was attached to the bone. After curing the meat with nitrite, salt, phosphate, and stabilizer, and adding around 20% water, the problematic parts exhibited an unusual white color and a texture similar tuna."
We would appreciate it if you could share any experiences you've had in a similar situation.
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