Transglutaminase (TG-BC) for meat binding

Transglutaminase(TG-BC) Food enzyme Used for meat binding Natural cross-linking of meat's own protein CAS:80146-85-6

Application:

Yiming’sTransglutaminase(TG-BC) permits the standardised production fo high quality meat, poultry and fish products, supports the cross-linking of proteins and allows pieces of  meat,poultry or fish to “stick together”. Such as reconstitution steak, reconstitution pork, formed chicken breast, bacon, salmon….     

Easy handleNatural cross-linking of meat’s own proteinPortion controlRestructuring to any size for standardized productHigh value additionNo influence to flavor

Storage:

Keep under 10°C or freeze both opened & unopened

Shelf-life:

12 month from manufacturing date in the original unopened package

  

Transglutaminase (TG-BC) for meat binding