ACTIVA® TG-H-NF EU
Use ACTIVA® TG-H-NF EU in your ham applications and non-ham marinade applications. We formulated this enzyme to provide superior results in applications where brine is injected into the ham product with a use of proteins in brine. ACTIVA® TG-H-NF EU delays transglutaminase activity until the brine is injected in meat, even in products where a high level of protein extension is required.
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Benefits of ACTIVA® TG-H-NF EU
Can reduce salt in meat systems that extract protein for producing protein network during cooking. Can allow to reduce salt content in the recipe while keeping same texture, appearance, and taste.
This realizes the cost-down by improving slicing yield dramatically for cooked ham.
ACTIVA® TG-H-NF EU helps to standardize production of cooked ham.
Meaty texture could be improved with this product, giving desired juiciness and softness linked to a needed connectivity.
Enables processors to input directly in the brine for injection, regardless of the brine formulation.
