TG-MT Binding for Meat

Jiangsu Yiming Biological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It boasts three modernized factories covering a total area of 175,000 m2 in Jiangsu province. It also has an R&D base with a team of more than 30 professional researchers. The company is now a member of the China Food Additives & Ingredients Association (CFAA) and China Biotech Fermentation Industry Association (CBFIA). The company mainly engaged in bio-engineering covering food enhancer and ingredients, medicine and other fields.  It have natural preservatives for beverages, sausage binder, curdlan in food, yoghurt enzymes,etc.

TG-MT is a collection of TG products used to bind transglutaminase meat (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 tg meat glue, one is sprinkling TG over meat, the other is mixing TG and water, then tumbling TG slurry with raw material.

Key Benefits of TG-MT Binding for Meat

01 Cost effective

02 Thermo-irreversible

03 Water retention

04 Flavour not changed

05 Transform cuts into uniformed portions