Reformed bacon 70 %
This recipe shows how you can achieve 70 % more yield by using ScanPro™ T 92/SF to extend and bind meat when producing your reformed hams. This will allow you to manufacture a product that is juicy, with a consistent texture. Another advantage of this ingredient is improved sliceability, which increases the yield as waste is reduced.
Injected pork loin
This recipe shows how to produce an 80 % extended pork loin using a brine made with ScanPro™HI Premium pork proteins. It is sure to help in the delivery of more than acceptable delicious results by reducing purge and plumping up the texture for the most tender meat.
Beef jerky for pets
This recipe provides inspiration for using the functional protein solution PetPremio™ FP 200 in your formulation. Due to its impressive waterbinding properties, it is ideal for jerky-like products as it helps reduce the drying time in addition to delivering a chewy bite.