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.
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.