TG-MT Binding for Meat
TG-MT is a collection of TG products used to bind meats (beef, pork, poultry, fish meat...) and improve their 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. There are two ways to use this type of transglutaminase enzyme, one is sprinkling TG over meat, the other is mixing TG and water, then tumbling TG slurry with raw material.
Methods of TG-MT Binding for Meat
TG Application in Beef Steak
Key Benefits of TG-MT Binding for Meat
04Flavour not changed
05Transform cuts into uniformed portions