Overview and Benefits

Fidel Hammer is known to be the best salt used to tenderize any kind of meat in a short span of time, thus saving not only time but fuel as well. Hammer Meat Tenderizing Salt's palatability was tested thru a rigid "sensory evaluation" (actual specific evaluation of a food product thru taste test) done by 100 Food Technology students wherein they've observed thru actual taste test that proportion of Hammer Meat Tenderizing Salt used in different kinds of meat (pork, beef and carabeef) has a tenderizing effect on the meat, but without any difference compared to using an ordinary salt in terms of taste, odor and appearance.

Product Details

Salt is a chemical that at lower concentrations increases the tenderness of meat. Salt apparently exerts its influence on tenderness by softening the connective tissue, protein, collagen, into a more tender form. The tenderness of meat is affected with age. The decrease in tenderness with increasing age is due to the changing nature of collagen, the connective tissue protein found in meat. Collagen becomes more complex and stronger with advancing age and thus, is more resistant to tenderization from moist-heat cooking.

Technological breakthrough are often heard but when it comes to our food processing, nobody has ever really bothered.

You all want to save money but at the same time increase your profit, right? If the answer is yes, then you hold the answer.

EFFICIENCY TEST of HAMMER MEAT TENDERIZING SALT

It has been confirmed thru a test that Hammer Meat Tenderizing Salt we would save 50% on fuel (LPG) consumption and saves about 29% on cooking time.

Meat is rich in

• Protein that helps provide structure in our body such as nails and hair. It is also a good source of iron that can be easily absorbed by the body.
• Iron is needed for the formation of hemoglobin that carries oxygen throughout the body.
• Zinc is an essential mineral that is needed for wound healing, metabolism of nutrients, normal skeletal growth and helps in improvement of brain functions such as memory.

Meat is made up connective tissues namely: collagen and elastin. As the meat ages, the collagen changes which may affect the tenderness of the meat. It becomes more complex and stronger with advancing age and thus, is more resistant to tenderization from moist-heat cooking.

Features	Benefits
Low Sodium Content	Meat will be more tender and therefore consumers will love your products
Faster Tenderizing of Meat	Less power consumption, lesser time to tenderize the meat, increase in production output and meat will be more chewable.
Meat is More Chewable	Consumer will love your product resulting in increase of sales
Free Flowing, Vacuum Dried	Easy to use
Less than 1% Moisture	Exact weight, does not cake
Good Mixability	Less labor in mixing therefore save in power
Packed in Brand New Laminated and Colored Sacks	Easy handling Free from dust and other contaminants Attractive, easy to identify in storage Clean
Reliable Supply	Being a product from Salinas, You are ensured of ready supply and fast delivery

Uses

For tough and gritty pork, beef, carabaos, goats, sheep, native chickens, ducks and turkey, just add a considerable amount of FIDEL HAMMER MEAT TENDERIZING SALT on meat while boiling.

Methods of Cooking

• Boiling - i.e. stew or soup, include in the soup stock
• Fried or grilled - include in the marinade mixture
• Curing - i.e. tocino or longanisa, use as replacement for ordinary salt

Available in

Fidel Hammer Comics