At the production of cooked hams, shoulders and comminuted meat products, taste and smell are the most important product characteristics. Besides this, also the protein content (water/protein ratio) is important. Due to changes in legislation and a growing awareness of consumers, ‘clean labelling’ and ‘less E-numbers’ are more required in meat products.
Globoost® 90 P fulfils these demands, as it acts at a meat flavour, containing 90% of protein. It has an amino acid profile which is similar to meat and high in essential amino acids.
At the production of cooked hams and shoulders Globoost® 90 P can be used by adding it to the brine or to the meat during tumbling, as it dissolves very well. Globoost® 90 P can also be added during the dough preparation, at the production of comminuted meat products.
The sucess factors of Globoost® 90 P
- Cooked ham and shoulders
- Cooked meat products, such as Luncheon Meat, frankfurters and bologna
- Minced meat
Sensoric value of colour and taste of cooked ham with Globoost® 90 P.
Factor: taste/smell and colour
- recommended dosage results in increase in perception of taste and smell
- neutral colour when recommended concentrations are applied
Which concentration delivers optimal result
At the preparation of cooked hams, shoulders and comminuted meat products, optimal results of the application of Globoost® 90 P protein are dependent on the production process. In general, the recommended maximal concentration in these meat products is as follows: Globoost® 90 P > maximal 2 - 4 % on product basis
- Perfect mild meat flavor
- High protein content (90%)
- Similar to meat protein (amino acid profile)
- High in essential amino acids
- High solubility
- Neutral color
- improved yield
Join those already benefiting from Globoost® 90 P. Contact us for more information and/or product samples.
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