Reconstitution type TG series is used to bond red meat, poultry, seafood.
• Restructure meat trimmings into various shapes, such as steak, fish steak, mutton roll, hamburger meat;
• Strong adhesion, even after sliced, pickled, cooked and packaged, will remain strong adhesion;
• Crosslinking meat proteins naturally, does not affect the flavor of the meat;
• Increase water retention;
• Creat higher value addition, reduce cost of production;