Enzym in Fleischprodukten verwendet

STG-ME----this enzyme can transform raw beef and pork materials into value-added products without using excessive amounts of salt or phosphate. STG-ME's ability to cross-link protein enables processors to improve bite characteristics of emulsion and coarse-ground products, increase yield, modify products texture and bind small chunks of meat into a big one. Besides, it can also improve the slicing of a variety of products including ham and roasted beef.