Meat


Gelatin plays a significant role as a key ingredient in meat products, widely used to improve texture, stability and shelf life. A natural protein derived from animal bones, skin and connective tissues, gelatin is commonly found in processed meat products such as deli meats, sausages, salamis and canned meats.

In meat products, gelatin is essential for maintaining structure and enhancing water retention. Acting as a binding agent, it helps keep the components of the product together, preventing them from falling apart when sliced. Additionally gelatin enhances the shine of meat products, making them visually more appealing.

Overall gelatin serves an essential function in meat products by improving structure, texture and stability. By increasing water retention and acting as a binding agent it enhances both the visual and structural quality, making gelatin an important component in the meat industry.