.

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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