1. Product Function
Gelatin acts as a key binding and texture-enhancing agent in meat products. Its use here helps bind meat components, lock in moisture, and refine overall texture—making processed meats more appealing and stable.
2. Main Advantages
Powerful Binding Capacity: It forms a network structure that holds meat chunks, minced meat, or meat substitutes together. This is particularly beneficial for sausages, deli meats, and meatloaves, as it reduces crumbling and simplifies slicing.
Moisture Locking: Gelatin traps water within the meat, preventing dryness during cooking or storage. The result is tender, juicy meat products.
Texture Enhancement: It can create a smooth, gel-like layer (such as in aspic-coated meats) or add chewiness to processed meats, elevating the eating experience.