INDEX

INDEX

Introduction

Part 1: Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach. 

Natures Biological Glue

How doe it work: The Mechanism of Gluing Proteins

History

Characteristics of Microbial Transglutaminase

Benefits: Specific Application

Transglutaminase in Combination with other Ingredients

Legal Issues

Unresolved Matters

Conclusion

Selection of Photos

Video Clips and photos of the restructured on our blog.

References for Part 1

Part 2: Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase

Proper Colour Development: It Begins with Curing

Proper Colour Development: The Importance of Smoking

Differences in Solubility

Mixing and Tumbling – Colour Loss and Binding

Different Gelling Ability of Different Pork Muscles

Pressure, Salt, and Phosphates – Their Relation to Colour and Binding

Combination of Stromal Proteins with Algin/ Calcium or TG

Fat and Freezing

Different Bacteria Produce Different Properties

Deboning

PSE Meat

Inclusion of Other Products

Conclusion

References for Part 2

ADDENDUMS

We are designing a curing brine that exploits the benefits of Transglutaminase.  Here is the article featuring our work.

CURING BRINE AND MICROBIAL TRANSGLUTAMINASE (MTG) – DESIGNING THE OPTIMAL BLEND

Heat Treatment deserves a full treatment, despite the thermal stability of Transglutaminase.  We will feature it on this site.

HEAT TREATMENT AND TG – IMPORTANT CONSIDERATIONS

There are many applications and very practical ideas that come from industry.  Here I plan to feature these “war stories.”

MICROBIAL TRANSGLUTAMINASE SYSTEM: APPLICATIONS AND CLEVER IDEAS

License

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

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