{"id":2497,"date":"2025-11-05T19:50:27","date_gmt":"2025-11-05T19:50:27","guid":{"rendered":"https:\/\/test.dayanarman.com\/?post_type=product&p=2497"},"modified":"2025-11-24T08:09:51","modified_gmt":"2025-11-24T08:09:51","slug":"transglutaminase-enzyme-in-cooked-meat-2","status":"publish","type":"product","link":"https:\/\/dayanarman.com\/en\/products\/transglutaminase-enzyme-in-cooked-meat-2\/","title":{"rendered":"Transglutaminase enzyme in cooked meat"},"content":{"rendered":"

Transglutaminase enzyme is naturally present in most animal tissues and body fluids.
\nTransglutaminase is a natural enzyme that can enhance the functional properties of proteins by creating covalent bonds between glutamine and lysine.
\nThese bonds are highly resistant, insoluble, and irreversible.
\nThis enzyme\u2019s components, with their new functional properties, are used to improve cooking performance and economic efficiency in red meat, poultry, and fish products.
\nTransglutaminase is a completely natural and environmentally friendly enzyme.
\nE:<\/strong> This enzyme is used to achieve maximum effectiveness in cooked and processed products.<\/p>\n

Main Product Advantages:<\/h3>\n

\u2022 Improved texture, juiciness, and tenderness
\n\u2022 Reduction of cutting losses by up to 30%
\n\u2022 Improved quality and reduced cooking losses
\n\u2022 Reduction or elimination of other additives (such as phosphates)
\n\u2022 Reduction of curing\/drying time in fermented products by up to 30%
\n\u2022 Prevention of negative changes in flavor and color
\n\u2022 Environmentally friendly<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s components, with their new functional properties, are used to improve cooking performance […]<\/p>\n","protected":false},"featured_media":2291,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0},"product_brand":[],"product_cat":[102,108],"product_tag":[],"class_list":["post-2497","product","type-product","status-publish","has-post-thumbnail","product_cat-tissue-donors","product_cat-transglutaminase","first","instock","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"\nTransglutaminase enzyme in cooked meat - dayanarman<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dayanarman.com\/products\/tg-enzyme-in-cooked-meat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Transglutaminase enzyme in cooked meat\" \/>\n<meta property=\"og:description\" content=\"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. 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