Gelatin and collagen are most often used in the food industry and medicine. Bovine gelatin is actually pure collagen, the building protein of all our connective tissues.
It exists 28 types collagen, but the most significant is the one that makes up the basic fibers connective tissues. It has a positive effect on elasticity skinas well as to remove characters aging.
Gelatin is a colorless or yellowish substance, formed by cooking skin, bones or connective tissues domestic cattle, pigs or horses. Effectively treats problems reduced mobility joints, armdiseases of blood sudova and another.
The amount of milk and pedigree are crucial for profitable cattle breeding
For production gelatin intended for use in feedcan only be used benefits (in accordance with a special regulation), skin white from cultivation, tetive, skin wild game, skin i benefits pig, livestock i riba.
The listed raw materials must come from animals that were slaughtered in approved slaughterhousewhose carcasses were found to be safe for nutrition people or if it is game, from the animals for which it is allowed Yes of use for nutrition people.
Degree solubility gelatin depends on the temperature of the water. The best temperature for dissolving gelatin is from 42 do 60 degrees. If gelatin dissolves at a temperature higher than 60 degreeshe loses his gelatinous properties.
What breeds of cattle are suitable for fattening?
For production gelatin i collagen skin that has been subjected to any procedure must not be used tanning. In the final stage of production, it can go through a phase drying, spraying or laminations. It is not allowed to be used in the production of gelatin preservative.
Facility for collecting i processing leather can supply raw materials for production gelatin i collagen intended for human consumption, if any especially approval competent suda.
Source: Guide for the production and processing of small-capacity meat and the production of traditional meat products
Source: www.agromedia.rs
