What is a Meat Binder and Why Does Meat Get Sticky?
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What does it mean when we say "meat binding"? Watch the full video, read the highlights here, and then post your comments or questions below.
What Are Meat Binders, What Do They Do, and Why to Use Meat Binders?
A lot of people ask us what is meat binding and why do you want to mix until the meat gets sticky? What we are doing with mixing and ultimately meat binding, is we are trying to extract protein. You can tell that your protein extraction is beginning because your meat will become sticky. Protein extraction is going to allow the proteins in the meat to encapsulate fat and hold fat and water together in the final sausage or product. Meat binders help cover fat particles and have a strong affinity for water, which holds more water and then keeps fat from clumping together. Then, the protein holds onto itself like velcro, around the fat particles. Good protein extraction will also allow the meat block to bind better to the sausage casing and reduce the tendency for fat to migrate to the outer layer of the sausage, or as some people say, fat-out. Having a good protein extraction and meat bind will help with increased juiciness from retained water, provide a better mouth feel, give your product a better appearance, and make the product have better slice-ability if you’re slicing summer sausage, deli or lunch meats.