We produce natural beef protein for the food industry

Our white fits for:

Production of meat products using animal protein (beef)

High-molecular animal (beef) protein obtained from purified collagen tissue of cattle using a special technology. This technology ensures the preservation of the natural structure of the protein. This protein is intended for use as a highly functional additive in the manufacture of delicacies, sausages, canned food, dumplings, semi-finished products, confectionery and other products using protein. In the production of the product, a special technology for cleaning collagen-containing raw materials was used without applying of bleaches, preservatives and antioxidants.

Due to its fibrous structure, the protein has a high water-binding capacity:
After hydration of the product with water (T 25-40°) the water-binding capacity is 10 parts of water per 1 part of the product. It has a high degree of microbiological purity. Beef protein does not contain GMOs

Benefits of using protein:

• Reduces the cost of production (1 part of the protein binds up to 10 parts of water, which accordingly replaces 8-11 parts of raw meat or crude protein).
• Increases the yield by reducing losses during heat treatment.
• It goes well with soy proteins, milk proteins, egg whites, cereal fillers and other additives used in sausage production.
• It has the ability to gel at temperatures from 50 to 100 C, thereby maintaining a high level of water-holding capacity throughout the entire heat treatment process.
• Improves the structural and mechanical properties of the product.
• Reduces thermal losses and storage losses.
• Contributes to the most rational use of meat raw materials of reduced grade.
• Due to its fibrous structure, it helps to reduce syneresis during storage of finished meat products.
• Contributes to the preservation of the properties of meat products subjected to freezing.
• Resistant to the action of proteolytic enzymes.
• Helps to increase the nutritional and biological value.
• Compensates for the lack of muscle proteins.

Applications in the meat processing industry:

Various types of sausages:

• sausages, sardelkas, cooked sausages;
• cooked-smoked, semi-smoked sausages;
• chopped semi-finished products;
• protein-fat emulsions;
• canned food;
• delicacies;
• pâté production;
• production of MDM (used as a structure former);
• minced meat production;
• ham production;
• production of fish products (cutlets, canned food, surimi);
• production of confectionery