Meat Glue Enzymes
Natural additivesin meat products.
Sausages
Product: TG-B
Advantages:
lImprove gel strength and elasticity
lPrevent splitting and improve slicing
lIncrease water-holding capacity and yield
lReduce syneresis during storage
lLower cost by reducing the addition of raw material
Ham
Product: TG-MT
Advantages:
lImprove gel strength and elasticity
lPrevent splitting and improve slicing
lIncrease water-holding capacity and yield
lReduce syneresis during storage
lLower cost by reducing the addition of raw material
Meat Ball
Product: TG-B
Advantages:
lImprove gel strength and elasticity
lPrevent splitting and improve slicing
lIncrease water-holding capacity and yield
lReduce syneresis during storage
lLower cost by reducing the addition of raw material
Beef
Product: TG-MT
Advantages:
lWater-retention
lCost-effective
lStructured products are thermo-irreversible
lTransform cuts into unified portions with a high-added value
If you want to buy meat preservatives, meat enzymes, or know more information about transglutaminase meatand meat glue enzyme, please contact us.
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