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.

You will also find applications with AProRed™ - a natural pigment - that intensifies color and enhances the look of lean meat especially in high injected products.

Video: Enhancing the color of ham

Extending a ham through injection of protein and water may have a negative impact on the overall color of the lean meat. In this video you will find solutions as to how you can add AProRed^TM to your brine to ensure the color of your ham stays intact and even boosted for added attractiveness.

AProRed^TM is a micro-granulated natural pigment ideal for boosting the color of natural lean meat.