In dried meats (pepperoni, many types of salamis, dried meat sticks, as well as shelf-stable sausages) moisture loss is the objective. That means that we use functional proteins with a high water holding capacity to “remove” water and thus lower moisture content and water activity. Fermenting the product provides for efficient loss of moisture as the proteins contract and expel water. Whether injected or emulsified the proteins help provide a better cost-in-use and a dry and chewy texture. The functional proteins play an important role in securing a consistent quality.
Adding extra protein to jerky products does not only increase the protein content, it also decreases the water activity. The result is faster drying and thus shorter production time.
In addition, our ScanPro™ hydrolized bovine proteins boost the natural flavor of beef jerky.Explore
Salami, pepperoni, chorizo
Proteins are widely used in many salami types where an emulsion of protein and water are added in order to reduce the formulation cost.
In cooked salami, the strong gel-forming properties of the functional proteins improve stability and texture.Explore
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