B.A Ready Ground Meat Koobideh Kebab

Fat content is calibrated between 20% and 22%. By maintaining processing temperatures below 4°C during mechanical grinding and vacuum kneading, myosin proteins are activated to create a cohesive bond that eliminates skewer drop.

Yes; fresh peeled onions pass through industrial decanters to remove excess water and bitter sulfurous juice. This ensures stable dough firmness and prevents off-odor development during extended frozen storage.

Transfer frozen packs to a 0°C to 4°C refrigerator 12 to 24 hours before use. Never use hot water baths or microwaves, as thermal shocks melt intramuscular fats and destroy structural binding capacity.

Every production batch undergoes strict microbiological screening for Total Viable Count (TVC), Salmonella, E. coli, and Staphylococcus aureus. Histological checks ensure compliance against unauthorized offal or by-products.

This SKU is packed as de-aerated, seasoned ground meat blocks. This format allows head chefs and commercial automatic kebab-forming machines to customize the exact length and portion weight (e.g., 100g, 120g, or 150g).

Baseline wholesale starts at 50 master cartons via multi-temp refrigerated vehicles. Long-term procurement agreements with price-lock clauses and weekly drops are available for institutional catering clients.

Once unsealed, the thawed meat dough should be stored in an airtight container between 0°C and 2°C and cooked within 24 hours to prevent onion enzymatic oxidation and acidification.