Transglutaminase enzyme in raw meat

Transglutaminase enzyme is naturally present in most animal tissues and body fluids. Transglutaminase is a natural enzyme that can improve the functional properties of proteins by forming covalent bonds between glutamine and lysine. This bond is highly resistant, insoluble, and irreversible.

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This enzyme binds all raw materials in meat products, including red meat, poultry, and fish, and is fully environmentally friendly. The compounds include gelatin, salt, transglutaminase, and phosphate, with a dosage range between 0.7% and 1.5%.

Main Benefits of the Product:

Creates natural bonds in meat, poultry, and fish (texture strength)
Ability to absorb water and increase product yield
Helps maintain the shape of molded products and prevents distortion
Improves slicing control (better slicing with less waste)
Prevents changes in color, taste, and quality
Improves texture by homogenizing and creating uniformity in minced meats and fish pieces
A substitute for other additives
Ability to create entirely new products in various forms and shapes