Meat Glue Enzymes

Natural additives in meat products.
Sausages
Product: TG-B

Advantages:

Improve gel strength and elasticity
Prevent splitting and improve slicing
Increase water-holding capacity and yield
Reduce syneresis during storage
Lower cost by reducing the addition of raw material

Ham
Product: TG-MT

Advantages:

Improve gel strength and elasticity
Prevent splitting and improve slicing
Increase water-holding capacity and yield
Reduce syneresis during storage
Lower cost by reducing the addition of raw material

Meat Ball
Product: TG-B

Advantages:
Improve gel strength and elasticity
Prevent splitting and improve slicing
Increase water-holding capacity and yield
Reduce syneresis during storage
Lower cost by reducing the addition of raw material

Beef
Product: TG-MT

Advantages:

Water-retention ,
Cost-effective
Structured products are thermo-irreversible
Transform cuts into unified portions with a high-added value

If you want to buy meat preservatives, meat enzymes, or know more information
about transglutaminase meat and meat glue enzyme, please contact us.

Minimum Order: 50 kilograms

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