As processors work to improve yield and eating quality in fully cooked chicken breast, ingredient performance matters more than ever. This technical study evaluates the impact of Proteus® C129 Dry on moisture retention, process yield, and sensory attributes in injected, fully-cooked, frozen chicken breast. Backed by controlled trials and detailed processing data, the results highlight how functional proteins can enhance juiciness and overall product quality.
Fill out the form below to download the study and understand how Proteus® C129 performs in real‑world processing conditions.
