Scheme name: Meat bonding

Product Name: Transglutaminase

Application fields: meat slice bonding, minced meat bonding, sausages, ham sausages, Rice-meat dumplings

Minced meat bonding

Minced meat recombination

Details of the plan: During the slaughter and processing of meat products, a large amount of meat by-products such as boneless meat and meat residue are generated, which not only cause significant economic losses to the enterprise, but also sometimes lead to environmental pollution due to improper or untimely handling. At present, most large processing plants use chemical adhesives or colloidal adhesives to improve the utilization rate of meat scraps, resulting in a series of problems such as weak adhesion that is prone to cracking during cooking or cutting, or obviously influence of adhesive lines on the appearance of products, as well as excessive chemical agents leading to food safety. By utilizing the covalent crosslinking property of glutamine transaminase (TG enzyme) on proteins, it is possible to naturally crosslink minced meat proteins and increase product added value.