• Use on fresh, clean meat that is chilled at 0–4°C.

• Sprinkle UniBind – TG in an appropriate amount only on the contact surfaces between meat pieces or slices.

• Press the pieces firmly together to achieve uniform binding.

• Wrap tightly and keep refrigerated for 4–8 hours until binding is complete.

• Cook the product thoroughly before serving.

Recommended Dosage:

• 10 g per 1 kg of meat, poultry, or fish.

Recommendations:

• For professional use only.

• Do not apply to the outer surface of the meat.

• Strict adherence to hygiene and food safety practices during preparation is recommended.

• Not suitable for serving raw or undercooked.

• Keep the bound product refrigerated until cooking.