The gelling properties of functional proteins help bind the meat pieces together, bind the water content, and at the same time improve the texture. Collagen from the protein brings elasticity into the end product to improve the sliceabillity. This results in better quality products and a cost-in-use solution for your reformed meat products.
A nice firm texture combined with a better cohesion between the ham muscles will give better sliceability and result in less slicing loss.
Adding meat cuts and brine made from our functional proteins directly into a tumbler, allows you to produce a reformed ham with e.g. 150 % extension and excellent sliceability. No injection needed – it’s easy and helps you stay competitive.