A CLOSER LOOK AT USING GELATIN FOR MEAT
There are many advantages to using gelatin for meat processing and packing.
GELATIN IS USED PRIMARILY TO MOLD PROCESSED MEAT AND TO GEL LIQUID TO FORM THE MOLD FOR CONSISTENT PACKAGING. FROM IMPROVING THE QUALITY OF MEAT TO CREATING A BETTER APPEARANCE, THERE ARE MANY GELATIN APPLICATIONS.
Gelatin in Meat Glue
If you’re wondering, “What is meat glue?” or “Who uses meat glue?” you’re not alone. After trimming meat and shaping the different cuts, meat manufacturers can use meat glue to bind scraps of meat. When used as part of glue in meat products, gelatin helps bond the proteins together. Gelatin is an essential ingredient in a form of meat glue known as Activa TG-GS. This substance helps prevent meats from going bad or deactivating. It consists of gelatin, sodium chloride, trisodium phosphate, maltodextrin, transglutaminase and safflower oil.
Using Gelatin for Meat Packing and Processing
Custom gelatin processing is an integral part of the food industry. There are many uses for bakers gelatin, and you can also find gelatin fining in beer processing. Equally important is the use of gelatin as one of the critical meat glue ingredients and as a common meat glue substitute.
Gelatin as a Meat Glue Substitute
Gelatin is more than just an ingredient in meat glue powder. In particular, powdered gelatin is used in a variety of recipes as a meat glue substitute thanks to its excellent binding properties. This variation is frequently found in recipes like pastrami rolls and bresaola, which often call for chefs to butterfly the meat.
Meat processors can combine gelatin powder with a variety of spices and salts. After gelatin powder is added, meat mixtures are commonly refrigerated to help all the pieces stick together.
Gelatin for Meat Processing
Manufacturers rely on gelatin, which is commonly used to process and preserve meat. It helps prevent meat from drying out and gives it an appetizing glaze. When added to canned meat, gelatin absorbs juices the meat releases as it’s processed under pressure. As a result, it’s often found in canned meats like tuna, chicken and more.
Among the many uses of gelatin for meat processing, it also helps to process and stabilize the emulsified fat found in pâté. And it’s a major ingredient in aspic, a savory dish made from meat stock that surrounds and encases meat.
Order Gelatin for Meat Packing and Processing Applications Custom Collagen is the go-to supplier of bulk gelatin and commercial collagen. Smaller amounts of gelatin powder are also available. Industry leaders trust our gelatin for meat processing and packing applications because it is clean and additive-free. Purchase wholesale gelatin today from Custom Collagen. The Benefits of Gelatin in Meat
Using gelatin for meat processing and packing offers a wide range of advantages. It improves slicing characteristics and provides a more appetizing look. Other benefits include:
EFFECTIVE BINDING. Gelatin binds ingredients together in foods like sausage and aspic.
DESICCATION PREVENTION. Gelatin prevents meat from drying out at the surface.
LIQUID ABSORPTION. During sterilization in a steam sterilizer, gelatin absorbs the liquids released in canned meat.Purchase the Commercial Gelatin You Need
Bulk gelatin from Custom Collagen is a proven meat glue ingredient and substitute. Find out how our gelatin can make a difference in your meat packing and processing.
