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Canned Meat Products
Unlike pasteurized cooked meat products where the survival of heat resistant microorganisms is accepted, the aim of sterilization of meat products is the destruction of all contaminating bacteria including their spores. In practice, the meat products (sausages, hams, corned beef, meat balls, …) filled in sealed cans are exposed to temperatures till 122°C. The Vepro proteins survive this very high temperature and are still functional !
VEOS PRODUCTS FOR THIS APPLICATION:
PLASMA Vepro 75 PSC Vepro 21 PF Vepro 21 PL
An excellent waterbinding is obtained after the formation of a gel. While heating, the plasma proteins begin to aggregate and to form a 3-dimensional network. The higher the temperature, the stronger the gel. A plasma gel retains its water so well that it may be cut without any water loss.
GLOBIN Vepro 95 HV
This allergen-free porcine protein is an excellent natural emulsifier which is mainly used in ground & emulsified meat products with a high fat content as it stabilizes the water/protein/fat matrix.
World wide presence
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Technical knowledge
- The Veos Group has developed recipes to prove its products functionalities
- Veos facilitates practical seminars for you, your salesteam and your customers
- We provide technical knowledge and assistance in your recipe and production