Carrageenan for tumbling has ability of complexing with proteins, which can capture more water molecules during the processing of meat products and form a better network structure through gelling. Tumbling type meat products mainly include sausages, restructured hams, pre-conditioned meat products, and other low-temperature meat products. The tumbling process allows the proteins in the meat to be extracted, enabling proteins and moisture to combine with carrageenan and other food additives, enhancing the thickness and adhesion between meat chunks and granules, forming a good texture.

Application advantages: 

Improves water retention, making the meat products juicy; 

Enhances slicing quality, improving taste; 

Increases yield.