Transglutaminase Enzyme in Raw Meat

Transglutaminase Enzyme in Raw 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 .

This eco-friendly enzyme connects all the raw materials in meat products such as red meat , poultry meat and fish . The ingredients include gelatin , salt , Transglutaminase and Phosphate , and dosage is between 0.7 - 1.5% .

Main Advantages of the Product :

Creating natural bonds in the meat , chicken and fish ( texture strength )
Able to absorb water and increase product's efficiency
Helps to maintain the shape of the molded products and doesn't let it change
Controllable cutting ( it is sliced better with less wastage)
Makes no changes in color , taste and quality
Improves the texture with homogenization in chopped meat and fish pieces
A replacement for other additives
Able to make entirely new products in different forms and shapes