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Porcine collagen is a functional animal protein made from porcine skin and prepared using scientific extraction and heat processing techniques. It primarily consists of natural collagen. After mixing with hot water, the collagen unfolds, and after cooling, it re-forms a three-dimensional network structure, which can bind to hold more water. It enhances the yield, texture,and sliceability of meat products, it can -lmproves texture and elasticity -lmproves mouthfeel. -Retain moisture. -lmproves yield. -lmproves sliceability -Easy to use -Reduce the cost Sensory characteristics Appearance Creamy white to grey white free flowing powder Flavor Characteristic flavour of collagen Foreign material No visible foreign materials Chemical and physical ≤5.0 Crude protein (%） ≥85.0 NaCl (%） ≤0.5 Crude fat (%) ≤15 Sanitation index Total plate count（cfu/g） ≤1*104 Coliforms (MPN/g) ≤10 Salmonella（cfu/g） Negative Lead (As Pb,ppm) ≤1.0 Inorganic arsenic (ppm) ≤0.1