How we use ACTIVA® H-JS1 EU in french cooked ham?

1 Meat selection
2 Brine preparation: 100kg of Brine with 10% of injection and 1.45% of salt
3 Tumbling process
4 Add ACTIVA® H-JS1 EU before the end of tumbling
5 Filling into castings
6 Cooking
7 Cooling (3°C)
8 Slicing

Benefits of ACTIVA® H-JS1 EU

slurry min

ACTIVA® H-JS1 EU contributes to better productivity in both brines.


ACTIVA® H-JS1 EU improves the connectivity and the breaking strength.


result french cooked ham HJS