Transglultaminase (MTGase; TG Enzyme; TGase) for meat binding

• Easy handling • Natural cross-linking of meat’s own proteins by TG • Without influence to sensory properties of the meat • High stability during further processing steps as slicing, marinating, heating, and packaging. • Standardized, portion controlled and highly value added products. Products can be further processed to fit customer’s expectations in catering or convenience applications. • TG supports your efforts to maximize the profit of sales in this market segment