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BindPro® Transglutaminase (Meat)

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.

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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
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