Ham is typically pork from a leg cut and is a generic term for different types of hams.
Protein is mainly used in injected products for 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.
AProRed™ intensifies color and enhances the look of lean meat especially in higher 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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