They are pig derived proteins extracted from mechanical and thermal processes, which main advantage is to reduce costs and get better products.

Meat Protein Properties

• It is a natural product.
• The protein stabilizes in an insoluble way, but keeps the ability to absorb and retain fluids.
• It has gelling properties in cold environments and emulsifiers.
• It helps when cutting the final product.
• Helps for better preservation of food.
• Excellent microbiological quality.
• Reduces syneresis.

Applications:

• Hamburgers.
• Sausages.
• Other.