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Cooked Injected Hams/Loins
For the production of hams the taste, colour & texture are very important. The different Vepro proteins are used a lot for the production of cooked hams because of their functionality as well as their 100% solubility. Besides they don’t increase the viscosity of your brine.
VEOS PRODUCTS FOR THIS APPLICATION:
PLASMA :
Vepro 75 PSC Vepro 21 PPL Vepro 21 PF
In the case of plasma, an excellent waterbinding is obtained after the formation of a gel. The Vepro® 75 PSC begins to aggregate and to denaturate from temperatures of 55°C. At all the classic pasteurization temperatures used in the ham industry (about 72°C) a very solid gel is obtained. A plasma gel retains its water so well that it may be cut without any water loss. Because of this gelforming property and also because plasma is highly soluble in brines, this protein is well suitable for injection in hams and to prevent cooking loss after heating.
The red cell fraction is used as a natural colouring agent, without E-number as a colourant! This product is perfect to improve the colour of meat products & to increase the meat perception. After cooking hams for instance, a nice homogeneous meat colour will be reached, even when working with PSE meat.
AROMA:
These hydrolized proteins (with 70% pork protein, free from hydroxyprolin) are perfectly soluble in brines.
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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