COMMERCIAL OFFER

Dear heads of meat products manufacturing enterprises,

Please, pay your attention to the new beef collagen protein manufactured by TuranCollagen LLP, intended for use as a highly functional additive when producing sausage products, canned foods, half-finished products and other products.

The high molecular animal (beef) protein is manufactured of purified collagen tissue of cattle under special technology ensuring preservation of its natural structure.

Protein production workshop is located in Mykolaiv City.

The protein is manufactured in accordance with TU U 15.1 – 37385518 – 001: 2011.

Organoleptic and physicotechnical indicators

Indicator

Specification

Appearance

Color

Odor

Taste

Amount of aqueous extract pH (1% solution)

Mass fraction of protein,% minimum

Fat content,% maximum

Ash content,% maximum

Moisture content,%, maximum

Extraneous contaminant

Solubility in water

Powdered homogeneous product

White, gray and white, light beige

Incident to the product, foreign odor is not allowed

Incident to the product

6.5 – 8

92

3

2.5

10

Not allowed

Homogeneous mass with no lumps

Microbiological indicators

Indicator

Norm for protein
Number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g maximum

2,5 х 104
Coliform bacteria in 1 g

Not allowed

Pathogenic microorganisms, including Salmonella in 25g

Not allowed
L.monoctogenes in 25 g

Not allowed
Sulfite-reducing clostridia in 1 g

Not allowed
S.aureus in 1 g

Not allowed

Content of toxic elements

Toxic element name

Limits,

mg / kg, maximum

Lead

Cadmium

Arsenic

Mercury

Copper

1,0

0,1

1,0

0,03

30,0

The range of use in the meat preparation and preservation industry:

1. Various types of sausages:

    sausages, wieners, cooked sausages;

   cooked smoked sausage, half smoked sausages;

2. Chopped half-finished products

3. Protein and fat emulsions

4. Canned foods

5. Delicatessen

The advantages of using protein manufactured by TuranCollagen LLP

  1. In contrast to protein-fat mixtures prepared of swine feed with fat content of 8-15%, the fat content in protein does not exceed 2%.

  2. When product manufacturing, we use special technology of collagen raw material treatment without any bleaching agents, preservatives and antioxidants.

  3. One of the main advantages of the protein manufactured by TuranCollagen LLP as compared with the same beef proteins is that the protein “works” at low temperatures in a heat chamber, namely, starting from 69 °C.

  4. Due to its fibrous structure, the protein manufactured by TuranCollagen LLP has a high water-binding capacity:

  • after product hydration with hot water (t 80-90°C), water binding capacity makes 15-20 parts of water to 1 part of product.

  1. Collagen protein has indefeasible advantages in cooked fine-emulsive foods, ham and other traditional meat products, acting as a stabilizer. Using this function of the protein is particularly effective when manufacturing products containing meat for processing with low protein content, and respectively with low stabilizing properties (e.g., mechanically deboned meat).

  2. Natural animal protein manufactured by TuranCollagen LLP ensures stability of technological process, as well as:

  • increases the amount of animal protein in meat products, increases quality indicators and nutritional value of the finished products;

  • forms meat texture and structure;

  • does not contain GMO;

  • contributes to the reduction of moisture losses when thermal processing and storing;

  • improves quality of product cutting;

  • has such organoleptic characteristics as neutral odor and taste;

  • preserves the structure when freezing / thawing semi-finished products.

  1. It is important to note that the use of the protein manufactured by TuranCollagen LLP allows to reduce the cost of the finished product.

  2. Due to its fibrous structure, collagen protein contributed to the reduction of syneresis when storing finished meat products.

  3. The protein manufactured by TuranCollagen LLP has no E number.

  4. The protein manufactured by TuranCollagen LLP is resistant to proteolytic enzymes.

  5. Collagen protein retains the properties of vacuum treated meat products due to water retention capacity and reduction of meat juice separation.

  6. Collagen protein reduces weight loss during thermal treatment (cooking) from 5% to 10%, depending on the finished product type.

  7. The protein manufactured by TuranCollagen LLP demonstrated its functional properties both individually and in combination with other components, such as vegetable, animal proteins, cereal fillers, carrageenans.

TECHNOLOGICAL RECOMMENDATIONS

The protein manufactured by TuranCollagen LLP is used without changing the technological process. Depending on operating conditions, the methods of protein addition when preparing minced meat can be as follows:

   – in the dry state;

   – in the gel state;

   – in the content of protein-fat emulsion;

   – in the form of granules.

Usage in cooked and half smoked sausages in the dry state: protein: water (1:10 – 1:15). Low-fat raw products, phosphate, nitrite solution, salt for unsalted raw products and 2/3 water shall be placed in the chopper and chopped, then the protein manufactured by TuranCollagen LLP and other proteins as well as 1/3 water shall be added.

Chopping shall be performed at the maximum speed. Then the process of minced meat preparation shall be continued as usual.

Usage in the gel state: protein hydration during 15-20 minutes with a ratio of 1 : 20 (protein : water). 1/3 of hot water with the temperature of not less than 75°C shall be placed in the chopper and the protein manufactured by TuranCollagen LLP shall be added in the mixing mode and mixed during 30 minutes at a low speed of blades rotation, then the chopper shall be turned on the maximum speed. The remaining 2/3 of hot water shall be added to the finished gel in the mixing mode. At the end of gel preparation it is necessary to add salt at the rate of 2%. Dye addition is possible based on the recommendations for use. The finished gel shall be poured in the containers with the maximum thickness of layer equal to 20 cm and cooled at 0 – 4°C. When minced meat preparing, the gel shall be initially placed in the chopper and chopped, then low fat raw products shall be added and cooked as usual.

Usage in the content of protein emulsions with fat: protein: fat: hot water (1 : 20 : 20). Milled fat shall be placed in the chopper and chopped to paste form, then the protein manufactured by TuranCollagen LLP shall be added and well mixed, then hot water (80-100°C) shall be added and chopped at maximum speed to emulsion form. At the end of chopping it is necessary to add salt in an amount of 2% by weight to the finished emulsion. The finished gel shall be poured in the containers with the maximum thickness of layer equal to 20 cm and cooled at 0 – 4°C during 8-15 hours.

Usage in the content of protein emulsions with boiled pork skin: protein: skin: water (1 : 20 : 30). Pork skin boiled during 20-30 minutes shall be placed in the chopper and well chopped, the protein manufactured by TuranCollagen LLP shall be added and mixed with the skin, then cold water with ice shall be added and chopped at the maximum speed to emulsion form. At the end of chopping it is necessary to add to the finished emulsion salt in an amount of 2% by weight. The finished gel shall be poured in the containers with the maximum thickness of layer equal to 20 cm and cooled at 0 – 4°C.

Usage in the form of granules for meat pieces imitation: hot water (t 80-90 °C) shall be poured in the chopper at the rate of protein: water 1: 10, then the protein manufactured by TuranCollagen LLP and dye according to the manufacturer’s recommendations shall be added and chopped during 2-3 min. If necessary, 30 seconds before the end of chopping it is possible to add salt.

The finished emulsion shall be poured in special container with the maximum thickness of layer equal to 0,25 m and left for swelling in a premise at 12-16 °C for at least 2 hours. Then the emulsion shall be placed in a cold chamber at t from 2-4 to 6-12 °C for 6-12 hours for get formation. Then the mass shall be chopped in a chopper or cutter into pieces of the required size.

Attention!!!

When processing the protein manufactured by TuranCollagen LLP with hot water 80-90 °C, product water-binding capacity significantly increases.

We hope that the experience of your manufacturing technicians will help to gain a broader application of the product and allow to completely refuse using soy and vegetable proteins in the production of meat products, taking the likelihood of the future prohibition on the use of these components in the production of this kind of products into account. Additionally, we would like to emphasize that the use of the protein manufactured by TuranCollagen LLP is not only economically beneficial in the production of sausage products (considering water-binding capacity of our product), but completely justified from the point of impact of the finished product on the human body, since the collagen protein manufactured by TuranCollagen LLP has the most favorable protein structure for its fixation. Furthermore, the use of collagen protein allows minimizing the content of fat in the finished product, that is an important factor in the meat preparation and preservation industry.