In fresh and processed meats

Transglutaminase in the meat industry allows products to obtain a better bite and texture. In fermented products (pepperoni, salami) Transglutaminase reduces the fermentation time up to 30 %.

In cooked products such as roast beef, ham, hot dogs, bologna and similar products provides a better texture and juiciness.

The enzyme is particularly effective for cold bonding small and large pieces of meat, including beef, chicken and pork, preventing material loss, and obtaining an even cooking and nice appearance portions.

Among other Benefits are:

• Reduces loss during slicing process by 30 % – 40%
• Meat reconstruction, and creation of products with different shapes
• Improves product stability and shelf life
• Development of low sodium products