It is a protein of high nutritional value and an excellent complement in human nutrition as a functional protein in meat products, due to its nutritional and functional properties such as water retention and excellent emulsifying capacity.
Widely used in the Meat Industry (Sausages and Injections). It guarantees the reduction of the losses by cooking, improves the texture, presentation and slicing of the sausage. Controls syneresis and improves shelf life. In the Baking Industry as a protein supplement in the production of industrial bread as a replacement for egg white.
Meat protein with high nutritional value, with excellent functionality by improving the organoleptic characteristics of the food into which it is incorporated, a source of heminic iron, fortifier and natural colorant.
It is recommended for use in food fortification with heme iron and in the meat industry as a colorant, emulsifier or meat substitute, in the bakery industry it is being used in the preparation of cookies and brownies.