Grilled sausages and ham sausages have a firm texture and do not easily fall apart when sliced.
Case Details
Industry Needs
Sausage and ham production commonly suffers from problems such as loose, inelastic meat, easy breakage during steaming and boiling, insufficient meatiness due to excessive starch addition, powdery texture, uneven texture, brittle slices, easy softening during prolonged cooking, low yield, and inconsistent batch quality.
Solution Details Transglutaminase promotes cross-linking of meat proteins, effectively enhancing meat firmness and elasticity, preventing product breakage and deformation, improving water retention, reducing starch usage and enhancing pure meat texture, improving cooking and grilling resistance, stabilizing product taste and appearance, unifying batch quality, increasing finished product yield, and effectively reducing production losses.
