These products can improve the quality and added value of meat products.
For the traditional bacon, meatballs, ham and other processing of products with low adhesion, easy to break, poor slicing, poor water retention, low quality, poor taste, low value and other defects have been developed meat block adhesive enzyme, meat filling huddler and elastic Q powder, etc., these products contain a transferase component that catalyzes the acyl transfer reaction, which can catalyze the cross-linking between protein molecules and improve their tissues into a network-like structure, thereby improving product quality and added value.
