A:Keep in cool and dry place, chilling or frozen are the best.
A:12 months.
A:TG can be used for processed meat products (like hams, sausages), restructured meat and fish, surimi and surimi based products, dairy products (yogurt and cheese),vegan products and bakery.
A:TG is active in between pH 4 and 10. The optimal pH is around 7 to 8.
A:TG is active in between 1 to 60 C, and the optimal temperature is 55 C, and high temperature leads to the inactivation of TG.
