When you inject your ham with the Vepro Gel 95 PCP I (high function pork collagen protein), it will help deliver the desired texture and provide the perfect cohesion for optimizing sliceability.
Not only are thin slices perceived as more appealing by many consumers, but the improved sliceability also translates into reduced waste.
Also adding pork plasma (Vepro 75 PSC) – which is 100 % soluble in a brine – can help you achieve nice extension rates .
Plasma brings nice gelling properties and the best water-binding capacity in the range. For you this is important as it can help you achieve higher yields without compromising on taste and texture.
Consumers buy with their eyes so color is a very important issue. Our Vepro 70 COL P (stabilized haemoglobin) can be used as a colourant without E-number. It’s completely soluble and only colours the lean meat, not the fat nor packaging. Vepro 70 COL P also reduces the PSE effect in cooked hams. One of the problems with PSE meat is that the myoglobin is denatured and by adding our Vepro 70 COL P, the meat will gain its original colour.
Our injectable Vepro Gel 95 PCP I is a high functional pork collagen. Due to the physical form of the protein matrix, it swells on contact with water and blocks the exit of moisture (and fat) from the system contributing to a reduction in cooking loss.
When producing cooked hams, yield, taste and elasticity are important product characteristics. Due to changes in legislation and growing consumer awareness, ‘clean labeling’ and ‘fewer E-numbers’ and even ’Nutriscore’ are becoming required more and more in meat products.
The hydrolized Vepro 70 HLM fulfills these demands, as it acts at a meat flavor and consists of 70% protein. It has an amino acid profile which is similar to meat and is high in essential amino acids (free of hydroxyproline).
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Do you have a question about one of our functional animal proteins? Curious what we can do to improve your meat products? Contact us by filling out our contact form below. We will come back to you as soon as possible.
