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In this episode, we explore the impact of Encapsulated Citric Acid (ECA) on meat processing. Joined by Ryan from Balchem, we unravel the science behind ECA's role in enhancing flavor and accelerating the cure. Tune in for a meaty conversation that's sure to leave you hungry for more!

https://waltons.com/ | https://www.meatgistics.com

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https://waltons.com/ | https://www.meatgistics.com