What is a Meat Binder and Why Does Meat Get Sticky?


  • Admin

    WaltonsTV: Using A Meat Binder To Make A Better Meat Product

    Meat Hacks: Using A Meat Binder To Make A Better Meat Product

    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.

    Shop waltonsinc.com for Meat Additives & Meat Binders


Log in to reply
 


Recent Posts

  • @PapaSop These don’t suck one bit!

    9B3AE042-B737-4C8D-B3F7-D1E822C39079.jpeg

    read more
  • T

    @PapaSop im not impressed, those welds are terrible and doesnt appear to have good penetration. Also if i can give some advice to the manufacturer of the blades where it is welded should not be a flat welding on round stock. Cut a half moon in the flat stock so it slides over the round stock by half of of it. This will give alot better stability and welded surface

    read more
  • T

    @PapaSop im wondering what your smoking/cooking schedule was. Thinking maybe cooked too fast? Also i never use a binder in mine. Yes they were wrinkled but we dont have the wet bulb option as the big processors do to maintain moisture

    read more

Recent Topics


Who's Online [Full List]

15 users active right now (0 members and 15 guests).

Board Statistics

Our members have made a total of 5.4k posts in 1.1k topics.
We currently have 4.8k members registered.
Please welcome our newest member, jgaa13.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

15
Online

4.8k
Users

1.1k
Topics

5.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.