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.
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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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Meat, Savory, Nutrition, Dairy, Pet food