Detailed Product Description

Plasma protein has excellent functional properties with relation to the stabilization of the water/protein/fat matrix in a large variety of comminuted cooked meat products, such as luncheon meat, frankfurters, bologna and mortadella. By using this protein at the preparation of these meat products the risk is reduced that jelly and fat separation occurs during cooking.
The application of recommended concentrations of plasma protein does not influence quality characteristics, such as consistency and sensoric parameters of cooked meat products.

At the production of cooked ham and shoulders the cooking yield is an important criterion. Less cooking loss (higher process yield) can be obtained at these products using plasma protein. This protein increases the yield of cooked ham and shoulders produced both with and without phosphates. In addition, an improvement of profits can be reached as a result of meat replacement (lower costs). The application of recommended concentrations does not result in sensoric deviations of these meat products.
At the production of cooked ham and shoulders plasma protein can be used by adding it to the brine or to the meat during tumbling. This can also be done in combination with other protein ingredients.