Application for
HORSE MEAT BINDING
ACTIVA® EB and ACTIVA® BB keeps products mechanically stable during further processing steps (e.g. slicing, marinating, freezing/defrosting, heating, packaging).
ACTIVA® EB and ACTIVA® BB are a Transglutaminase preparation used for production of stable binding (cooked) horse meat products. They also have no influence on the sensory properties of the meat.
How we use ACTIVA®EB or ACTIVA®BB in horse meat ?
1
Choose lean and fat free horse meat trimmings or larger pieces.
2
Take meat off-cuts or dice meat (~3cm) or squeeze meat using grinder with auger alone (or auger and possibly one blade).
3
Addition of ACTIVA®EB or ACTIVA®BB - water slurry.
4
Fill the meat into casings (ideally with vacuum) or moulds.
5
Store for 24 hours at 2°C - 4°C
(for cooked) Heat afterwards until core of 45°C, then continue process.
6
Cool down and slice.
Benefits of ACTIVA® EB and ACTIVA® BB
Optimized creation of value by using high-quality trimmings.
Standardized and portion-controlled products in terms of shape and weight.