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Many meat processors face the same problem:
- Oil leaking after cooking
- Uneven texture
- Poor consistency
Even when the formula looks correct.
So what’s really going wrong?
Common Misunderstanding
Most manufacturers think:
- It’s a raw material issue
- Or equipment problem
But in many cases, the real issue is:
👉 Formulation structure imbalance
A Real Case from Indonesia
The formulation included:
- MDM (mechanically deboned meat)
- Chicken skin (fat source)
- ISP + TG
- Starch + water
At first glance, nothing seemed wrong.
But the final product showed:
- Oil separation
- Rough surface
- Inconsistent texture
Root Cause Analysis
1. Excess fat, weak protein structure
Too much fat reduces the strength of the protein network, making the product less stable during heating.
2. Over-reliance on transglutaminase (TG)
TG can help, but relying on it too much may lead to unstable results in real production conditions.
3. Lack of a stable hydrocolloid system
Without a stable binding system, the product may suffer from weak gel structure and poor fat retention.
This leads to:
- Fat melting during heating
- Unstable gel structure
- Poor binding
What We Changed
Instead of adding more ingredients, we optimized the system:
- Rebalanced fat and lean meat
- Reduced TG dependency
- Introduced a konjac-based hydrocolloid system
- Adjusted water and starch ratio
Result
- Smooth surface
- Stable elasticity
- No oil leakage
- Consistent production
Need help with your formulation?
We help meat processors improve:
- Texture stability
- Water and fat binding
- Production consistency
👉 Contact us or request a sample for testing.
