date:Feb 05, 2013
edients, such as soy proteins, starches and gums, which are often included in marinades to enhance cook yields.
Transglutaminase is allowed in a wide range of both standardized and unstandardized meat and poultry products at a level not to exceed 65ppm, with the exception of white-meat chicken, where it is allowed at a level of up to 100ppm, Formanek explains. Typically, the ingredient is used at a much lower level. It can be added to the protein via the marinade and is simply labeled as enzyme