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Functional Animal Protein (Bovine Collagen) for meat industry
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Functional Animal Protein (Bovine Collagen) for meat industry
Classification:
Functional Ingredients
- Product Description
-
Bovine Collagen is a functional animal protein made from bovine 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.
Bovine collagen has excellent water retention properties and is mainly used in injectabl and emulsified meat products. Bovine collagen: Water=1: 15
Bovine collagen: Water: Oil=1: 15: 15
With the excellent gelability&emusification capacity, tt can be widely used in injected/reconstituted/emulsified meat products. With adding amount: 1-3% or added amount as needed, it can widely
-lmproves texture and elasticity
-lmproves mouthfeel.
-Retain moisture.
-lmproves yield.
-lmproves sliceability
-Easy to use
Below is product standard for reference. Contact us for more application cases.
Sensory characteristics
Appearance
Creamy white to beige uniform powder
Flavor
Characteristic flavour of collagen
Foreign material
No visible foreign materials
Chemical and physical
Moisture （%）
≤12.0
Crude protein(As dry basid, N*5.79) (%）
≥85.0
Ash(%）
≤2.0
Sanitation index
Total plate count（cfu/g）
≤1*104
Coliforms (MPN/g)
≤10
Salmonella（cfu/g）
Negative
Lead (As Pb,ppm)
≤1.0
Arsenic (ppm)
≤1.0
Cd (ppm)
≤0.1
Total Hg (ppm)
≤0.1
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