Transglutaminase (GB series and Prolink MB-MM)

Dongsheng TG-GB and Prolink MB-MM series are specifically designed for Binding meat application. TG clearly and positively influences many aspects of meat products, like texture and “bite” (improving the structure and “knack” of the products). It improves the water holding capacity (the complex cross-linked protein network built by TG traps the water in the meat matrix); it allows to re-nobilitate the processing by-products, generally intended for use in low-value preparations creating huge value for the meat processors (e.g. like in the cold meat binding application). It increases yield and improves stability and sliceability of meat products.

In processed meat better texture, better sliceability and reduced syneresis can be achieved.