General information. Features characteristic

«To date, a wide range of ingredients for meat production with a high proportion of animal proteins are available on the Ukrainian market. Depending on the raw materials used, we can divide them into pork and beef ingredients. While the purpose of use and the means of application are almost identical, these proteins differ by characteristics and condition of the finished meat products.

The difference between pork protein and beef protein is that the entire pork skin is used for the production of a pork protein. The characteristic of the bovine cattle skin structure allows you to use for the production of beef protein only its middle layer, which does not contain so-called ballast proteins, residues of the hair follicles etc. In addition, beef skin contains much less fat and sweat glands than pork skin. As a result, the content of the high-functional collagen protein is about 93-95% and the content of fat is about 1-2% in the physical weight of the finished product compared to 80% of protein and 12-15% of fat in pork.

The technologies for the production of beef and pork protein are significantly different. While alkaline or enzymatic low processing and high water flow for washing and cleaning of the semi-finished products are used in the production of beef protein, mechanical shredding and heating are used to produce pork protein. When using this technology, we get already boiled pork protein.

This circumstance has a significant influence on the boiled meat effect in raw smoked and dry-cured sausages, which is not present in the application of beef proteins. Long-fiber beef protein, for example, in the production of raw smoked and dry-cured sausages allows you to get a great pattern on the cross-section that looks like natural beef. Moreover, when you add 3-4% of dry protein in the finished sausage stuffing, the amount of dry residue sharply increases from 15-16% to 20-22%, thus reducing the ripening time and improving appearance of the finished product (no great moisture loss effect or shell formation).

When using beef protein in boiled and semi-smoked products, it is recommended to use the protein-water ratio 1:10-1:15 in both dry and pellet form. In addition, taking into account the quality of raw meat, the use of bovine protein increases the protein mass share in the finished meat product, improving its organoleptic properties, cutting properties, and making them easier to chew.

Beef collagen protein is also used in the preparation of injection brines for the gourmet group. There is a specially developed small fraction with a fineness degree of less than 220 microns. It shows excellent results, allowing you to increase output without sacrificing homogeneity, to reduce weight loss in heat treatment, and to increase the density of the finished gourmet product.

The amino acid composition of the cooked beef protein is identical to natural meat, with the exception of two amino acids, tryptophan and methionine. Moreover, the degree of hydrolysis of beef collagen protein enables the body enzymes to split and transform it into the energy necessary for human life.

Another distinctive characteristic of beef protein is its thermoreversivity. That is, in contrast to the milk and egg proteins or blood plasma proteins, which form a dense structure when cooling down and do not become liquid again in the subsequent heating, the collagen protein hydrolyzate «glues» all ingredients and gives juiciness and elasticity to the sausage product when heated a little.

The close to the neutral pH level and the odor allow you to mix it with various ingredients at different production stages of the sausage product.»


The advantages of «Gelios-11»

Applications in the meat industry:

  1. Various types of sausages:
    • Sausages, frankfurter, boiled sausages;
    • Boiled and smoked, semi-smoked sausages;
  2. Chopped half-finished products
  3. Protein and fat emulsions
  4. Canned products
  5. Gourmet products

Advantages of «Gelios-11»

  1. In contrast to the protein and fat mixtures made of pork raw materials, which contain 8-15% fat, the fat content in «Gelios-11» does not exceed 2%.
  2. We use a special technology in its production to clean collagen-containing raw materials without using bleach, preservatives and antioxidants.
  3. Thanks to its fibrous structure, «Gelios-11» has a high water-binding capacity and after the product hydration with hot water (T 80-90 °С), its water-binding capacity is 15-20 parts of water per 1 part of the product.
  4. «Gelios-11» has undeniable advantages in boiled thin emulsion products, ham and other traditional meat products, acting as an aggregating agent. This «Gelios-11» function is particularly effective in the manufacture of products that contain low-protein meat ingredients and, respectively, have weaker aggregating properties (e.g., mechanically deboned meat).
  5. The natural animal protein «Gelios-11» ensures the technological process stability, as well as:
    • Increases the amount of animal protein in meat products, improves quality and nutritional value of finished products;
    • Creates meat chewy texture and structure;
    • does not contain GMOs;
    • Reduces moisture loss in heating and storage;
    • Improves the quality of product slicing;
    • has organoleptic indicators such as neutral smell and taste;
    • Maintains structure in the process of semi-finished product freezing/unfreezing;
  6. Another important fact is that the «Gelios-11» protein reduces the cost of finished products.
  7. Thanks to its fibrous structure, «Gelios-11» contributes to the reduction of synerisis in the storage of finished meat products.
  8. «Gelios-11» does not have an E number.
  9. «Gelios-11» is resistant to proteolytic enzymes.
  10. «Gelios-11» saves properties of the vacuumized meat products thanks to its moisture-retaining property and reduced meat juice loss.
  11. «Gelios-11» reduces the weight loss while heating (cooking) by 5% to 10% depending on the product type and its output.
  12. «Gelios-11» shows its functional properties, both separately and in combination with other components, such as vegetable, animal proteins, cereal fillers, carrageenans.

General technical reccomendations

General Technologic Recommendations

«Gelios-11» is used without changing the technological process. Depending on production conditions, the protein can be introduced in different ways in the stuffing preparation:

  • Dry
  • In the form of gel
  • In the form of protein and fat emulsion
  • In the form of pellets

Use in boiled and semi-smoked sausages in dry form: protein: water (1:10-1:15). Low-fat raw materials, phosphate, nitrite solution, salt for the non-salted raw materials and 2/3 of water are placed in a meat cutting machine. The ingredients are cut, then «Gelios-11» and other proteins with 1/3 of water are added. Cutting is performed at the maximum knife rotation speed. The stuffing preparation process is continued as usual.

Use in the form of gel: Protein hydration for 15-20 with a ratio of 1: 20 (protein: water). 1/3 of hot water at a temperature of at least 75 °C is poured into a meat cutting machine. «Gelios-11» is added in the mixing mode. The mixture is mixed at a low knife rotation speed during 30 seconds, then the meat cutting machine mode is switched to the maximum speed. Add the remaining 2/3 of hot water to the finished gel in the mixing mode. At the end of the gel preparation, you need to add 2% of salt. You can add a dye based on the application recommendations. The finished gel is poured into the containers. The layer should not exceed 20 cm. It is cooled at a temperature of 0-4 °C. The gel is added in a meat cutting machine first when preparing stuffing, it is cut, then low-fat raw materials are added into a meat cutting machine and the stuffing preparation process is continued kept as usual.

Use as a fat and protein emulsion: protein: fat: hot water (1: 20: 20). Chopper-minced fat is placed into a meat cutting machine and grounded to creamy state, then «Gelios-11» is added. The contents are mixed well and hot water (water temperature 80-100 ° C) is added. The mixture is minced at the maximum speed until emulsion forms. At the end of the cutting process, 2% (%w) of salt is added to the finished emulsion. The finished emulsion is transferred to containers. The layer should not exceed 20 cm. It is cooled at a temperature of 0-4 ° C for 8-15 hours.

Use as protein emulsions with pork skin: protein: skin: water (1: 20: 30). Pork skin is boiled for 20-30 minutes, then placed into a meat cutting machine and carefully minced. The «Gelios-11» animal protein is added and mixed with skin, then cold water with ice is poured into the mixture and the ingredients are minced at a maximum speed until the emulsion forms. At the end of the cutting process, 2% (%w) of salt is added to the finished emulsion. The finished emulsion is transferred to containers. The layer should not exceed 20 cm. It is cooled at a temperature of 0-4 °C.

Use in a form of pellets to simulate meat pieces: Pour hot water (T 80-90° C) into a meat cutting machine using the following ratio: water 1:10 «Gelios-11», add dye according to manufacturer’s recommendations and mince for 2-3 min. If necessary, add salt 30 seconds before the mincing is finished. Place the resulting emulsion into a special container. The layer should not exceed 0.25 meters. It is left for swelling in the facility at T 2-4 ° C for 6-12 hours until it becomes gel. After this period, the mass is minced in a meat cutting machine to pieces of the required size.


Fraction fiber. Use for smoked and dried sausages

Use of Collagen Protein


For Raw Smoked and Dry-cured Sausages

For use in the stuffing mixture for raw smoked and dry-cured sausages, it is recommended to use the collagen protein «Gelios 11» Fiber. The distinguishing feature of this fraction is the long-fibered structure, which makes the product a powerful structure-forming agent that binds stuffing mixture components.

It is recommended to use protein ratio 1:5-1:6 depending on the quality of the raw meat material when preparing pellets.

Pour hot water into a meat cutting machine (T + 75, + 80° C), add calculated protein quantity, dye according to the manufacturer’s recommendations, spices, 1.5-2% of the salt of the protein amount and mince at a low rotation speed for 2-3 minutes until the uniform mass is received.

Put the obtained protein mass is into containers of the layer not exceeding 15-20 cm and leave for 2 hours at a temperature of T + 12, + 16 ° C.

Then put it into the refrigeration chamber (t + 4, + 8 ° C) for 8-12 hours until the full gelation.

Mince the finished gel in a meat cutting machine or chopper to the desired particle size.

Add meat stuffing and other ingredients.

The use of the «Gelios-11» Fiber collagen protein fiber in the stuffing composition for raw smoked and dry-cured sausages makes it possible to get a great pattern on the cross-section that looks like natural beef.

Thanks to the long fibers of «Gelios-11» Fiber, moisture is the most efficiently drained from a sausage baton, which reduces sausage drying and ripening time.

If you prepare pellets based on the «Gelios-11» collagen protein with hydration 1:5-1:6, it is possible to replace from 10% to 20% of the raw meat material.


Fraction inject. Specific use for injection

Use of collagen protein


For Injections in Delicacies and Smoked Products

It is recommended to use «Gelios-11» Inject for the injection in meat products of the gourmet group.

The particle size of the «Gelios 11» Inject micro-fraction is no more than 130 μm.

This feature allows you to achieve a homogeneous water emulsion without lumps in a relatively short time, which is an important indicator for these products.

Recommendations on the use:

The initial stage requires you to prepare a dry mixture of phosphates or phosphate-containing mixture (mixture of poly- and triphosphates (E451, E452)), salt, sodium nitrite, ham or beef flavor and the «Gelios-11» collagen protein.

The recommended amount of protein in the injection solution is 1-1.5%.

To prepare the brine, you need to solve the pre-cooked dry mixture in water until all ingredients are fully dissolved.

Then cool it with ice (if necessary).

The brine temperature shall not exceed + 2, + 4 ° C.


Raw materials are injected with (убрал a –прим.переводчика) finished brine from 1 to 3 times depending on the desired injection percentage, the equipment characteristics and the type of raw materials.

The use of the «Gelios-11» Inject collagen protein for injection shows excellent results, allowing you to increase output without compromising the homogeneity of the gourmet products, to reduce the weight loss in heat treatment, and to increase the density of the finished product.


Use of «Gelios-11» in making processed foods

Use of collagen protein


in production of dough for semi-finished products

To prepare the dough for semi-finished products out of meat by-products and waste it is recommended to use «Gelios-11» Inject.

The particle size shall not exceed 130 µm what enables to significantly expedite the process of aqueous emulsion preparation and obtain the homogeneous mixture of high quality.

The fact that content of collagen which enters into composition of «Gelios-11» is of 93 ± 2%, enables to significantly enhance flexibility of dough, enhance its «adhesiveness», the seam becomes thin and strong.

Collagen protein when stored in freezing compartments and exposed to low temperatures, due to its adhesive property furthers to significant reduction of cracking of the ready semi-finished product and its deformation.

Collagen protein «Gelios-11»`s fat content of not more than 2% suppresses the pathogenic flora and undesirable microorganisms development what enables to increase the term of storage of finished products.


In the process of boiling the dough is of no cracks, disintegrations, the seam does not breaks.

Recommendations on application:


  1. Flour — 62 kg;
  2. Water — 36 l;
  3. Salt – 1,5 kg;
  4. Protein «Gelios-11» — 0,5 – 0,8 kg;

Total: 100 kg

Progression of filling:

Mix the dry collagen protein «Gelios-11» Inject with small amount of flour.

The mixer shall be filled with major part of the flour and in the process of mixing the preliminary prepared mixture of flour and «Gelios-11» Inject shall be added.

Salt and water shall then be filled in the mixer.

The ready dough shall be cured for 20-30 minutes.