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

THE APPLICATION OF A GRID/ MOULD SYSTEM AND TG TO RESHAPE WHOLE MUSCLE MEAT

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Restructured belly.

Microbial Transglutaminase (MTG) is one of the most important developments in the meat industry, comparable with the direct application of sodium nitrite to curing brines early in the 1900’s. (The Naming of Prague salt)

The meat industry has a long history of restructuring or reshaping large muscles by using various forms of technology such as casings, netting and ham moulds.  Microbial Transglutaminase (MTG) allows the meat processor the use of a natural process in conjunction with a lightweight mould or grid basket system to re-shape large meat cuts to fit into packaging, high-speed slicers, optimise the use of check weighers, materially improve slicing yields (measured as the percentage of product presented to a slicer that is packed as final product) as well as offers a substantial improvement in overall product quality.

I developed a complete system of bacon production based on the use of TG (Transglutaminase) that fits its characteristics and optimises it for both a high throughput factory and small processing operations which optimise the technology in full.  A secondary goal is to achieve maximum efficiency at the lowest possible total cost of ownership of such a system.  

I wrote two articles on it which I updated over the years.   This booklet is two an EarthwormExpress articles, turned into a booklet.

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

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