Transgluseen™-M is a functional formulation designed for poultry, ham, sausage and other meat applications. The main active ingredients is the Transglutaminase enzyme.

Transglutaminase (TG) product, is an acyl transfer reaction can be catalyzed enzyme which catalyzes the L-protein amino acid and glutamic Lai r-hydroxyl binding reaction between an amide group, and thus make the protein (or polypeptide ) between the covalent crosslinking of the polymer to form a covalent compound.

With the active ingredient the Transglutaminase enzyme, Transgluseen™-F can be applied in fish, poultry and other meat applications, to improve the physical properties of meat products.

Benefits

• Improve flexibility,
• Improve water-holding properties
• Superior adhesion protein cross-linking capability
• Able to crosslink small molecules or small molecules protein into big molecules protein
• Reduce the use of phosphates and proteins accessories
• Transforms worthless cuts of meat without commercial value into standardized portions with a high
  added value
• Facilitates the addition of water
• Create strong bonds between proteins
• Facilitates the incorporation of mechanically deboned meat
• No impact to original flavor
• Easy to use
• Clean label

Applications

Ham
• Facilitates the bonding of the internal parts of the deboned ham
• Reduces slicing losses, improving final product costs
Sausage
• During the maturing process, the product gains firmness much more rapidly
• Texture and bonding are improved during the primary stages of the curing process
• Reduces slicing losses, improving final product costs
Poultry meat
• Structures cuts of poultry, chicken, turkey meat without commercial value into standardized
portions with a high added value
• Once structured, the product can be cooked or frozen without losing shape or texture
Structured meat
• Structures cuts of meat without commercial value into standardized portions with a high added
value
• Once structured, the product can be cooked or frozen without losing shape or texture