Application for
Cooked ham
Issue: What is the impact on the connectivity and cooking yield on cooked ham without soy protein?
To get the best binding strength in a cooked ham removed soy protein, the addition of ACTIVA® TG-H-NF EU is recommended.
ACTIVA® TG-H-NF EU improves the texture, firmness and connectivity in cooked ham removed soy protein without impacting the cooking yield.
How we use ACTIVA® TG-H-NF EU in cooked ham?
1
Meat selection
2
Brine preparation: 100 liters of brine with 40% of injection
3
Tumbling process: 1.5 hours with vacuum
4
Filling into casings
5
Cooking process
6
Cooling (3°C)
Benefits of ACTIVA® TG-H-NF EU
ACTIVA® TG-H-NF EU improves texture, firmness and connectivity in ham removed soy protein.
ACTIVA® TG-H-NF EU develops soy allergen free meat product
Results
