TG-CK Binding for Poultry
TG-CK is a collection of TG products used to bind chicken meat and improve the texture. It allows the addition of up to 35% water and enables manufacturers to transform fragmented meats with little commercial value into standardized portions with a high-added value, which is cost-effective. The finished products are thermo-irreversible and can be cut or diced in any manner, frozen or cooked.
Methods of TG-CK Binding for Poultry
Application in Chicken Breast
Key Benefits of TG-CK Binding for Poultry
04Flavour not changed
05Transform cuts into uniformed portions