Transglutaminase enzyme in cooked meat

Transglutaminase enzyme is naturally present in most animal tissues and body fluids.
Transglutaminase is a natural enzyme that can enhance the functional properties of proteins by creating covalent bonds between glutamine and lysine.
These bonds are highly resistant, insoluble, and irreversible.
This enzyme’s components, with their new functional properties, are used to improve cooking performance and economic efficiency in red meat, poultry, and fish products.
Transglutaminase is a completely natural and environmentally friendly enzyme.
E: This enzyme is used to achieve maximum effectiveness in cooked and processed products.

Main Product Advantages:

• Improved texture, juiciness, and tenderness
• Reduction of cutting losses by up to 30%
• Improved quality and reduced cooking losses
• Reduction or elimination of other additives (such as phosphates)
• Reduction of curing/drying time in fermented products by up to 30%
• Prevention of negative changes in flavor and color
• Environmentally friendly