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Reconstructed Hams
For the production of reconstructed hams the taste, colour & texture are very important. For reconstructed hams no injection is required as the ground meat and brine are added straight into the tumbler.
VEOS PRODUCTS FOR THIS APPLICATION:
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. Besides it will make the colour of the ham more homogeneous.
As the Vepro 95 PCP has a great waterholding capacity, using this protein for reformed hams will enable you to make a high extension ham with a firm texture and a good sliceability.
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Technical knowledge
- The Veos Group has developed recipes to prove its products functionalities
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