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BindPro® TG can be used for hams, sausages, salami and other emulsified meat products. It can improve the texture, elasticity and juiciness of final products and has no influence on flavor.
BindPro® TG can also be used to bind meat trimmings into standardized portion and can be used for restructured meat products like restructured bacon, restructured steak, restructured pork, reformed chicken, etc.
Emulsified meat products (ham, suasage, salami, meat ball...) | Improve texture, elasticity, juiciness of final products |
| Improve water retention and increase the yields | |
| Improve the cutting ability to save the cost | |
| No influence on flavor | |
Restructured meat products | Restructure meat trimmings to any size for standardized products |
| Portion control | |
| High value addition | |
| No influence on flavor |
Emulsified meat products (ham, suasage, salami, meat ball...) | Improve texture, elasticity, juiciness of final products |
| Improve water retention and increase the yields | |
| Improve the cutting ability to save the cost | |
| No influence on flavor | |
Restructured meat products | Restructure meat trimmings to any size for standardized products |
| Portion control | |
| High value addition | |
| No influence on flavor |
