Who hasn't consumed meat?

Almost all populations, including Indonesia, have consumed meat, whether poultry or livestock such as goat or cow. That is due to the abundance of food variations derived from meat ingredients.

One of the popular variations of meat-based food is processed meat, also known as processed meat. Some examples are sausages and chicken nuggets. Statista notes that the Processed Meat market's revenue amounted to US$346.80 billion in 2024. The market is expected to grow annually by 5.24% (CAGR 2024-2028). In global comparison, most revenue is generated in the United States (US$42 billion in 2024).

It indicates that processed meat has good potential to grow globally and in Indonesia. People enjoy processed food because it's easy, fast, and tastes delicious. A journal titled Texture Changes in Meat during Storage, published by the National Scientific and Technical Research Council, explains that meat texture is the most important aspect of eating quality, affecting consumer acceptance and price. The toughness of the meat is determined by the ultrastructure formed by different components such as protein, fat, and connective tissue, as well as the quantity and quality of these components.

Therefore, processed meat can change its texture to no longer look like its original form. This condition can reduce the level of enjoyment and deliciousness of the meat. One way to anticipate this is by using Transglutaminase.

Transglutaminase is a type of natural enzyme that can modify protein functions. This is done through cross-linking between glutamine and lysine. Transglutaminase is commonly used for processed meat products such as sausages, ham, hot dogs, salami, etc. The purpose of transglutaminase is to increase gel strength. In addition, the use of TG enzymes allows processed meat products to retain water, making the meat juicy when cooked and processed.

Transglutaminase can be applied to meat to maintain its perfect texture. However, the danger of using Transglutaminase is that it can enhance the quality of meat, making it enjoyable to consume. Below is the formulation applied to Economic Sausage: MDM, Meat, DenEmul MPF, Ice, ISP gell, Modified Tapioca Starch, Potato Starch, Tapioca Native, Salt, ISP, Frankfurter Seasoning, Konjac Gum, Transglutaminase, STPP, MSG, DenFlavor Smoke, Paprika, Potassium Sorbate, Erythorbate, Ponceau 4R.

For those interested in learning more about the raw materials used or requesting the formulation, you can inquire on our website at ptsml.id or visit our Instagram account @ptsml_indonesia. #ptsmlIndonesia #rawmaterial #foodingredients #industrialchemical #personalcaredistributor #foodingredientsdistributor #industrialchemicaldistributor #specialtychemical #specialtychemicaldistributor