Whole muscle products
In cooked ham our proteins can be very well used because of their high content of soluble proteins. These proteins are very functional after cooking above 600 C and cooling down again. Result: a very low cooking loss and a higher protein content of the finished product. Because of the extreme high functionality of our proteins we recommend to use between 5 and 10 % in the brine, for an injection rate of 40 % of more. This brine must be under 50 C, also because of the very high functionality of our proteins.