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. alt-224 Another benefit of using bovine bone gelatin as a meat coating is its ability to extend the shelf life of food products. The gelatin film acts as a barrier to oxygen and moisture, helping to prevent spoilage and extend the freshness of the product. This can be particularly useful for manufacturers looking to reduce food waste and improve the overall quality of their products. Furthermore, bovine bone gelatin is a natural ingredient that is safe for consumption. It is free from artificial additives and preservatives, making it a popular choice for consumers looking for clean label products. This can be a major selling point for manufacturers looking to appeal to health-conscious consumers who are seeking out natural, minimally processed foods. In conclusion, bovine bone gelatin is a valuable ingredient for manufacturers looking to improve the texture, appearance, and shelf life of their food products. Its ability to enhance the texture of meat, improve the appearance of food products, extend shelf life, and provide a natural, clean label option make it a popular choice for food producers. By incorporating bovine bone gelatin into their products, manufacturers can create high-quality, appealing food products that meet the demands of today’s consumers.
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 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
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