Meat binding
Innovative structuring solution designed for meats that provides optimal texture and stability without the need for heat or freezing, nor the use of gums or starches.
Description
This highly-functional application is specifically designed to bind different kinds of meat and makes a great use of the transglutaminase enzyme and animal proteins. This meat binding solution is optimized for accurate portion control and provides a high added value to the final product, without altering the original taste or texture. The resulting bind is heat and freeze-stable, and can be treated in any convenient manner. The solution is incredibly versatile and suitable for any kind of meat, poultry, fish or even seafood – we have the right product. Specific solutions for high-fat, Halal or Kosher products are also available.
Benefits
Create added-value products
Improve binding and cohesion
Improve yield
Reduce losses
Accurate portion control
Products
used
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