date:Oct 14, 2013
of processed meat products.
Gerhardt further comments: Due to its high histidine specificity, MaxiPro HSP has proven to be particularly efficient in removing remove the heme part from the blood protein hemoglobin. This heme group is responsible for the red-to-dark brown color and the iron taste, making hemoglobin difficult to apply in high end meat applications. Although enzymatic or chemical removal of heme has been known to the industry, MaxiPro HSP has obvious benefits due to its mild hydro