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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.

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 AProRedTM to your brine to ensure the color of your ham stays intact and even boosted for added attractiveness.

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

Get more specific

Click below and learn more about how our ingredients perform:

Pork Ham, cooked, 20% injected

This recipe provides inspiration for using ScanPro™ HI 92 in your brine, to produce firm but juicy ham that slices nearly perfectly with 20 % injection

Disclaimer: This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer

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Get in touch with one of our application specialists.

Carsten Doktor

Head of Applications and Technical Services
Business segments:
Meat, Savory, Nutrition, Dairy, Pet food