Email Us

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.

  • TG-CK Binding for Poultry
  • TG-CK Binding for Poultry

Methods of TG-CK Binding for Poultry

Methods of TG-CK Binding for Poultry

Application in Chicken Breast

Key Benefits of TG-CK Binding for Poultry

  • 01

  • 02

  • 03

    Water retention
  • 04

    Flavour not changed
  • 05

    Transform cuts into uniformed portions
Thank you for your attention Yiming Biotech

If you want to know more information about our natural food additives, please fill in the form, we will get back to you as soon as possible.