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Benefits of Using Bovine Bone Gelatin Meat Coating in Food Production
Bovine bone gelatin is a versatile ingredient that has been used in food production for centuries. It is derived from the Collagen found in the bones, skin, and connective tissues of cows. One of the most common uses of bovine bone gelatin is as a meat coating in food production. This unflavored gelatin is a popular choice for manufacturers looking to improve the texture, appearance, and shelf life of their products. One of the key benefits of using bovine bone gelatin as a meat coating is its ability to improve the texture of the meat. When applied to the surface of meat products, gelatin forms a thin, flexible film that helps to retain moisture and prevent the meat from drying out during cooking. This results in juicier, more tender meat that is more enjoyable to eat.In addition to improving the texture of meat, bovine bone gelatin also helps to enhance the appearance of food products. The gelatin coating gives meat a glossy, attractive sheen that is visually appealing to consumers. This can be especially important for products that are displayed in packaging or on shelves, as the appearance of the product can influence a consumer’s purchasing decision.

Physical and chemical Indicators | ||||||
Item | Unit | Indicator requirements | Test results | |||
Sensory requirements | / | light yellow /yellow | light yellow | |||
/ | Solid state | Granular powder | ||||
/ | No unpleasant odor | No unpleasant odor | ||||
Burke’s viscosity | E° | 2≥ | 9.6 | |||
Moisture content | % | ≤14.0 | 8 | |||
Ash content | % | ≤2.0 | 0.6 | |||
Condensation strength | Bloom g | ≥50 | 185 | |||
Light transmittanceratio | % | Wavelength450nm≥30 Wavelength620nm≥50 |
Wavelength450nm:73 Wavelength620nm:89 |
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Water insoluble matter | % | ≤0.2 | 0.01 | |||
sulfur dioxide | mg/kg | ≤30 | 5 | |||
Superoxide | mg/kg | ≤10 | Not checked out | |||
Total arsenic (as As). | mg/kg | ≤1.0 | Not checked out | |||
Chromium (as Cr) | mg/kg | ≤2.0 | 0.2 | |||
Lead (as Pb) | mg/kg | ≤1.5 | ≤0.3 | |||
Microbiological indicators | ||||||
project | unit | Indicator requirements | Test results | |||
Total number of colonies | ≤10000 | 350 | ||||
Salmonella | /25g | Must not be checked out | Not checked out | |||
Coliform bacteria | MPN/g | ≤3 | <1 | |||
Source | Safety non-epidemic area | |||||
Inspection conclusion | qualified | |||||