Transglutaminase(TG-BH)
Food enzyme
Used for meat binding
Natural cross-linking of meat's own protein
CAS:80146-85-6
Yiming’sTransglutaminase(TG-BH) permits the standardised production for 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 handle
- Natural cross-linking of meat’s own protein
- Portion control
- Restructuring to any size for standardized product
- High value addition
- No influence to flavor
8YRS
