Unique functionality and better product appearance

Whatever the injected meat product - whole hams, bacon, smoked and/or cooked products, and reformed meats - there are different types of protein solutions for different products and injection levels. Some are ideal for high extended hams, and others are highly suitable for phosphate-free/low-phosphate products.

The ability of proteins to bind water provides the desired functionality to injected and reformed hams. Protein can reduce purge in the end products, generally, the less purge in a product, the longer the shelf life, and it gives better product appearance in consumer packaging.

The proteins also improve the texture of the finished product and influence the eating quality and sliceability. A firmer texture combined with a better cohesion between the ham muscles will give better sliceability and result in less slicing loss.

The proteins are easy to work with and dissolve into brines during agitation. They can be added together with other ingredients as a single ingredient or as a ready-to-use compound.

Bacon

Proteins are commonly used in bacon for their excellent functionality and binding properties which improve cohesiveness and reduce purge in the packaging.

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Injected ham

Protein is mainly used in injected products because of its excellent water binding capacity. Texture is an important parameter in hams and the use of protein improves cohesiveness and sliceability because of the specific gelling properties of collagen.

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Reformed ham

The gelling properties of functional proteins help bind the meat pieces together, bind the water content, and at the same time improve the texture. Collagen from the protein brings elasticity into the end product to improve the sliceabillity.

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Injected and marinated meats

Injection of brine with or without spices and seasonings, in meat cuts from pork, beef and poultry. In the wide range of Essentia proteins from different species we will meet customer demands adding value and security in the choice of proteins.

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