Konjac in meat products is used as a small component but it has a big effect on the overall properties of the final product.
*Hamburger patty, Meatballs, Corned beef, Chicken nuggets, Processed poultry , Processed turkey, Sausages and Processed chicken, serve as natural meat binders and provide the following advantages in meat.
Recommendation: KM8/ KM20
*Improves the quality of the finished product by enhancing its texture, slice ability, and mouth feel.
*Increases the ability to retain water during and after processing.
*Increases the production yield through the incorporation of large volumes of brine solution into the meat.
*Stabilizes the fat-protein emulsion in meat, thereby preventing separation and consequently greatly improving cohesion of the meat particles and appearance of the final meat product.
During sausage manufacturing, the fat can be partially replaced by konjac Glucomannan, the elasticity of the sausage body is increased with good suitability for slicing, and the water-holding ability is enhanced, but fat content and heat energy are reduced. Even though 20% of fat is replaced, the product still taste pretty good with high quality and long-term shelf life. For western ham, the close conjugation among the meat pieces is required without hole and crack, and the meat tissue should be sliced easily with good water-keeping ability. Normally, soybean protein and modified starch are added to meet this requirement, but this can be attained by adding a quantity of konjac Glucomannan which is 0.2%~0.5% the weight of the meat with lower cost comparing with soybean protein and modified starch.
Recommendation:KM8/ KM20
