TG-S Standard Transglutaminase

As the standard model of transglutaminase, TG-S can be mainly applied in sausages, meat
balls, surimi, bacon etc. It can improve the texture of products, such as enhancing the gel
formation. This kind of  transglutaminase enzyme can also enhance the water retention of
products, prevent the shrinkage of meat during the processing as well as increase the product
yield.