QBoost Pork Hydro-P Premium
Country / Region: Europe, Canada, US, Other
Application: Pork
Function: Boost
Origin: Pork
Benefits / Quality aspects: Clean label, Salt reduction with taste enhancing proteins, Cooking yield improvement, Slicing yield improvement, Texture/bite improvement, Taste enhancement, Protein enrichment, Cost price reduction, Injectable solutions
With a protein content of 90%, adding Hydro-P Premium to your meat products will significantly increase their the protein content. It will also optimize the water/protein fat ratio. Thanks to its neutral organoleptic properties, you can add up to 2% to the final meat product.
Hydro-P Premium is fully soluble, making it a perfect protein source, especially for:
- Tumbled products (whole muscle meat, ham, shoulder, etc.)
- Injected products (fresh meat, bacon, ham, shoulder, etc.)
Although Hydro-P Premium does not gel when cooked with water at any ratio, the protein does increase the cooking yield of meat products. If you apply it in a meat matrix, Hydro-P Premium will contribute to a significant increase of water retention levels and yield, compared to the reference product without added protein. Below, we have summed up the results of a trial with injected cooked ham (injection level 45%). The reference ham in this trial did not contain any added protein; the test ham was treated with 0,8% Hydro-P premium protein enrichment on the final product.
Hydro-P Premium reduces the cooking loss by half and significantly increases yield in trial
| Cooked ham, 45%, reference | ||||||
|---|---|---|---|---|---|---|
| Weight for cooking (without form) | Fresh [kg] | After injection [%] | Cooking loss [kg] | [%] | Total yield [%] | Averange cooking loss [%] |
| Form I | 4,56 | 146,7 | 0,40 | 12,9 | 133,8 | |
| Form II | 5,16 | 146,7 | 0,49 | 13,9 | 132,8 | |
| Form III | 5,09 | 146,7 | 0,61 | 17,6 | 129,1 | |
| 131,9 | 14,8%* |
| Cooked ham, 45% extended, Hydro-P Premium | ||||||
|---|---|---|---|---|---|---|
| Weight for cooking (without form) | Fresh [kg] | After injection [%] | Cooking loss [kg] | [%] | Total yield [%] | Averange cooking loss [%] |
| Form I | 4,72 | 144,9 | 0,24 | 7,4 | 137,5 | |
| Form II | 5,36 | 144,9 | 0,27 | 7,3 | 137,6 | |
| Form III | 5,22 | 144,9 | 0,24 | 6,7 | 138,2 | |
| 137,8 | 7,1%* |
* Study performed in collaboration with Deutsches Institut für Lebensmitteltechnik
- 100% natural
- Contributes to a clean label
- Allergen free
- Increase the protein content
- Optimize the water/protein fat ratio
- Cooking yield improvement
- Slicing yield improvement (stronger slices)
