Transglutaminase Enzyme in Cooked Meat

Transglutaminase Enzyme in Cooked Meat

Transglutaminase Enzyme naturally exists in most of the animal tissues and body fluids . It is a natural enzyme which can improve protein's functional properties by creating covalent bonds between Glutamine and Lysine. This bond is highly resistant , insoluble and irreversible .Elements of this enzyme are used with new economical baking properties of red meat , poultry meat and fish .Transglutaminase Enzyme is completely natural and eco-friendly .

E : This enzyme is used to achieve maximum impact on baked products .
Main Advantages of the Product :

Improving the texture , getting succulent and crispy
Reducing cutting wastage up to 30%
Improving the quality and reducing the cooking wastage
Reducing or eliminating other additives ( like Phosphate)
Reducing processing / drying time of fermented products up to 30%
Preventing any negative changes in flavor and color
Eco-friendly

Transglutaminase Enzyme Application in Food Industry :

-Dairy products
-Meat products
-Canned meat products

Transglutaminase Enzyme in meat industry helps to improve product quality by improving the strength , elasticity , viscosity , thermal stability and reducing water separation