🔍 What is Transglutaminase?
Transglutaminase, also known as meat glue, is a natural enzyme that catalyzes the formation of covalent bonds between protein molecules. This allows meat pieces to bind together, improving texture, sliceability, and appearance. It’s widely used in meat processing, seafood, dairy, and even plant-based proteins.
🧪 Why Use Transglutaminase in Meat Products?
- Improves texture and elasticity
- Enhances water and fat retention
- Allows restructuring of meat trimmings
- Reduces cooking loss
- Enables creative meat combinations (e.g., bacon-wrapped scallops, steak meat glue innovations)
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📊 Transglutaminase Dosage & Application Table for Meat Products
|
Product Type |
Dosage (by meat weight) |
Application Method |
Notes |
|
Meatballs |
0.5 % – 1.0 % |
Mix directly into ground meat |
Improves binding, reduces crumbling |
|
Sausages |
0.1 % – 0.5 % |
Add during emulsification or mixing |
Enhances gel strength and snap |
|
Ham / Restructured Meats |
0.75 % – 1.0 % |
Sprinkle as powder or mix into slurry |
Best for binding meat pieces into uniform blocks |
Tip: For best results, apply Ahualyn transglutaminase powder at 0–4 °C and allow 2–4 hours of resting time before cooking or freezing.
💰 Transglutaminase Price & Value
The transglutaminase price varies depending on activity level (e.g., 100 U/g, 1000 U/g, 2000 U/g), packaging size, and supplier. Ahualyn offers both powder and liquid forms, with bulk options for industrial use. Investing in high-quality transglutaminase powder like Ahualyn ensures consistent performance and better yield in meat processing.
🧰 How to Use Transglutaminase (Meat Glue) in Practice
- Weigh the meat accurately.
- Calculate enzyme dosage based on the table above.
- Mix thoroughly to ensure even distribution.
- Form or mold the product (e.g., meatballs, ham blocks).
- Rest under refrigeration for enzyme activation.
- Cook or freeze as per your standard process.
🥩 Creative Uses: Steak Meat Glue & Beyond
- Steak meat glue: Bind smaller beef cuts into a steak-like portion.
- Bacon-wrapped proteins: Use TG to secure bacon to scallops, chicken, or filets.
- Meat noodles or pasta: Experimental chefs use meat glue transglutaminase to create unique textures and presentations.
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✅ Why Choose Ahualyn Transglutaminase?
- Food-grade quality
- Available in powder and liquid
- High enzyme activity (up to 2000 U/g)
- Bulk packaging for industrial use
- Competitive transglutaminase price
Ahualyn is a reliable supplier for transglutaminase powder, offering consistent quality and technical support for meat processors worldwide.
🧠 Final Thoughts
Understanding what is transglutaminase and how to apply it effectively can transform your meat products. Whether you're making meatballs, sausages, or restructured ham, using the right transglutaminase dosage ensures better texture, yield, and customer satisfaction.
For premium results, trust Ahualyn transglutaminase—your partner in innovative meat processing.
