9 Conclusion

One talks about a “game changer.”  The discovery and commercialization of microbial transglutaminase are such a “game changer.”  It is the biggest event in meat processing since Ladislav NACHMÜLLNER invented the first sodium nitrite curing brine at the beginning of the 1900’s.  Over the next 50 years, it will completely transform every meat processing practice.

A multi-disciplinary approach has by far the biggest advantages in re-structuring whole muscle meats using MTG.  In our experience, development work of this nature is best performed in an open forum where multiple individuals and organisations contribute to the benefit of the consumers at large.

 

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A revolution in bacon production! Copyright © 2017 by Eben van Tonder. All Rights Reserved.

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