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.
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Pork ham, cooked, 50 % injected
with ScanPro™ T 92/SF (closed cooking)
Cooked ham, smoked, 35 % injected
with AProPork™ and AProRed™
Pork ham, cooked, 20 % injected
with ScanPro™ HI 92
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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