Glutamate transaminase significantly affects the properties of proteins, such as foaming ability, emulsifying ability, emulsion stability, thermal stability, water-holding capacity, and gel-forming ability, thereby altering the flavor, texture, consistency, and appearance of food products.
Extremely strong adhesion; naturally cross-links the meat proteins within the meat chunks themselves; even after slicing, marinating, cooking, and packaging, the product will maintain its bonding stability.
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