As you may have read before, gelatine has excellent water binding properties. Not only important for fat reduction, if gelatine is added to meat, the drip loss induced by baking, frying and grilling can be reduced. This is an economic factor for the industry that also enhances the end product quality, which is important for the consumer. Especially in low-fat meat products, water binding is extremely important. The addition of small amounts of gelatine hydrolysate improves both the softness and spreadability of meat products made from chopped meat and fat tissue. Gelatine can also bind water during thawing and cooking. In canned products such as corned beef, gelatine is added to absorb the meat juice, which is released during sterilization. It also holds the pieces together and improves slicing.
