Yotabio^®

Name: TG-Pro Meat Binder
SKU: 0

Advanced Food Ingredients & Enzymes

www.yotabio.cn

TECHNICAL DATASHEET

Product: Yotabio® TG-Pro Meat Binder

Application: Meat Restructuring & Bonding

1. PRODUCT DESCRIPTION & INGREDIENTS

Yotabio® TG-Pro Meat Binder is a highly functional, food-grade enzyme preparation designed specifically for the restructuring and bonding of raw meat, poultry, and seafood. Utilizing the cross-linking power of Transglutaminase (TG), this specialized blend covalently bonds protein molecules, allowing processors to upgrade meat trimmings, standardize portion sizes, and improve the texture and sliceability of the final product.

Advanced Formulation Synergy: This preparation is engineered with Sodium Caseinate, an excellent substrate rich in glutamine and lysine, which acts as a powerful "protein bridge" to enhance bonding strength—even in meats with high fat content or low natural protein extraction. Trisodium Phosphate optimizes the pH environment for maximum enzyme activity, while Salt aids in the extraction of myofibrillar proteins.

Ingredient Statement:

Sodium Caseinate (Milk), Trisodium Phosphate, Maltodextrin, Transglutaminase, Salt.

2. PHYSICAL & CHEMICAL SPECS

Appearance	White to pale yellow powder
Odor	Characteristic, neutral
pH (1% Solution)	8.0 - 10.0
Loss on Drying	≤ 8.0%
Lead (Pb)	≤ 2.0 mg/kg
Arsenic (As)	≤ 2.0 mg/kg

3. MICROBIOLOGICAL SPECS

Total Plate Count	≤ 5,000 CFU/g
Coliforms	≤ 10 CFU/g
Escherichia coli	Negative / g
Salmonella	Negative / 25g
Yeast & Mold	≤ 100 CFU/g
Staphylococcus aureus	Negative / 25g

4. CERTIFICATIONS & REGULATORY COMPLIANCE

NON-GMO Produced without genetically modified organisms.

CERTIFIED Halal & Kosher Certified.

QUALITY Manufactured under ISO 9001 / FSSC 22000.

Regulatory Status: Transglutaminase is generally recognized as safe (GRAS) by the US FDA and complies with relevant international food safety regulations for food enzymes and additives. Final decision on labeling and its legality is the responsibility of the end user in their respective local market.

5. ALLERGEN INFORMATION

Allergen (and derivatives)	Present	Absent
Milk and derivatives (including lactose, caseinate)	✓
Cereals containing gluten (Wheat, rye, barley, oat)		✗
Eggs and derivatives		✗
Soybeans and derivatives		✗
Fish and derivatives		✗
Crustaceans, mollusks and derivatives		✗
Tree Nuts and derivatives		✗
Peanuts and derivatives		✗
Sesame seeds and derivatives		✗
Sulfur Dioxide and sulfites (>10mg/kg)		✗
Mustard and derivatives		✗
Celery and derivatives		✗

6. APPLICATION & USAGE GUIDE

Typical Usage Rate: 0.8% to 1.2% based on the total weight of the meat to be bonded. The exact dosage depends on the meat type, piece size, and desired binding strength.

Method	Instructions
Dry Powder Addition Best for smaller meat pieces or tumbled products.	Sprinkle the dry Yotabio® TG-Pro powder evenly over the meat pieces. Tumble or mix thoroughly for 3 to 5 minutes until the powder is completely dissolved in the meat's natural juices and the surface becomes sticky. Stuff into casings or molds immediately.
Slurry Method Best for large muscle pieces (e.g., beef tenderloins, ham).	Mix 1 part Yotabio® TG-Pro powder with 4 parts cold water (e.g., 100g powder + 400g water) to create a slurry. Coat the meat surfaces evenly with the slurry using a brush or by dipping. Form or mold the meat pieces tightly together immediately. Note: Use the prepared slurry within 20 minutes to prevent loss of enzyme activity.
Reaction & Setting Time	Once formed and packed tightly (in casings, molds, or vacuum bags), the meat must be stored under refrigeration (2°C - 5°C) for 12 to 24 hours to allow the enzymatic cross-linking reaction to complete. After this setting period, the meat can be sliced, frozen, or cooked.

7. NUTRITIONAL PROFILE (Per 100g)

Values are typical and provided for informational and calculation purposes only.

Energy	~ 280 kcal / 1170 kJ
Protein (N x 6.25)	40.0 - 50.0 g
Total Carbohydrates	15.0 - 25.0 g
Total Fat	≤ 1.5 g
Sodium	15,000 - 20,000 mg

8. PACKAGING & STORAGE

Packaging

Packaged in 1 kg high-barrier aluminum foil vacuum pouches to protect the enzyme from oxygen and moisture. Standard carton contains 10 kg or 20 kg.

Storage & Shelf Life

Shelf Life: 12 months from the date of manufacture when stored in unopened, original packaging.

Storage Conditions: Store in a cool, dry, and well-ventilated place below 25°C (77°F), away from direct sunlight. Once opened: Reseal tightly, vacuum pack if possible, and store frozen. Use opened product as quickly as possible.

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