Plasma Protein improves yield and lower costs
At the production of cooked ham and shoulders cooking yield is an important criterion. Less cooking loss (higher process yield) can be obtained at these products using plasma protein. Plasma 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). 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.
Benefits of Plasma Protein
- Less cooking loss (higher process yield)
- Lower costs as a result of meat replacement
- Very suitable for application in pasteurized and sterilized ham products because of their heat-stability
- High level of protein and a significant content of fat gives spreadable properties