Sodium alginate is particularly suitable for use as a meat adhesive.
Upstairs to the mechanism of action has been generally speaking, so I do not repeat. Meat adhesives are also divided into many kinds, one is the same type of powder is soluble. Dusting for large pieces of meat, water-soluble for small pieces of meat bonding, there is a TG enzyme, but TG enzyme price of more than 300 kilograms or very expensive, greatly increased the cost, especially Chicken products, then the chicken products on the very cheap if the application of TG enzyme binding meat, then the cost of high, small businesses now we do not recommend the application.
In simple terms, it is a food additive that binds meat. Used to bind meat or pieces of meat. A lot of beef and mutton manufacturers in the cutting of meat will have a lot of beef and mutton meat or some scrap, with meat adhesive can be the next sub-material into the whole piece of meat and then take the split, Lamb chops or beef slices lamb slices shabu hot pot and so on. Generally the whole piece of sticky meat does not have adhesive traces, and the heating generally does not crack.
