Enhancing Texture and Flavor with Transglutaminase on Steak

As the culinary world continues to progress, transglutaminase meat is expected to find even more applications in meat preparation techniques. Chefs are constantly discovering new ways to utilize this miraculous enzyme, pushing the boundaries of flavor and texture. From sausages to steaks, transglutaminase is becoming a staple ingredient in professional kitchens worldwide.

One of the most popular applications of transglutaminase enzyme is in tenderizing steaks. By using this enzyme, chefs can merge various cuts of meat together, creating a dense and marbled steak. Its mechanism of action is to catalyze the formation of an ε-(Υ-glutamyl) lysyl covalent bond between protein molecules, which is difficult to break under normal non-enzymatic catalytic conditions, enabling protein molecules to be more closely bonded together, and can make the meat proteins of the meat block itself naturally cross-linked. Once the separated meat is formed with TG enzyme, even after slicing, marinating, cooking and packaging processes, it will maintain strong bonding stability and will not fall apart, and will not affect the eating quality, flavor and color of the meat itself.

Transglutaminase has revolutionized the meat industry by elevating the texture and flavor of various meat dishes. The bonding process not only enhances the tenderness of the meat but also adds a depth of flavor that is unmatched. Transglutaminase allows chefs to experiment with unconventional combinations, resulting in tantalizing steak creations that are an instant hit with diners. The possibilities are endless with this extraordinary enzyme.

For more information about transglutaminase and our products, please do not hesitate to contact our team at sales@aceingredients.com