Collapro Bovine Standard

Standard is mainly applied in comminuted meat products, such as minced meat, dry sausage (salami products) and emulsified products. Standard contributes to a better structure of the meat (bite) and also increases the water and fat binding capacity of your products.

In short, all Collapro products are broadly applicable, with the following advantages:

• meat structure improvement
• good gelling properties
• improvement of bite and mouth feel
• better sliceability (less waste)
• no water loss in vacuum packed products
• increase of meat content
• reduction of non-meat additives
• better processing (not sticky)
• reduction of cooking losses
• improved fermentation and drying processes
• higher yield
• synergy in combination with other ingredients
• no after-taste
• GMO free
• Halal

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