Boiled cured meat” (“cooked cured meat products”, “cooked cured meat products”) are reddened and cooked, usually smoked meat products to which no sausage meat has been added, unless it serves to bind large pieces of meat (e.g. with “Kaiserfleisch”)
The consumer who is spoiled for enjoyment therefore has the following quality requirements:
Pale, soft, exudative
pale, soft, watery pH value < 5.8 High cooking losses, poor slice cohesion, pale curing colour, consistency is strawy and tough, slightly pronounced meat taste.
Dark, firm, dry
dark, firm, dry pH value > 6.2 / Lack of cooling and freshness: Very limited shelf life, as germ growth is promoted. Lack of fresh taste. Too high starting temperatures can lead to increased foam formation during tumbling (resulting in poor disc cohesion) and poor weight yield, possibly poor colour retention.
Of starting materials
Too high starting germ load and non-compliance with the cold chain shorten the shelf life and impair the fresh taste
We will gladly advise you.
Are used to improve the water-binding capacity. Their effect, even in small quantities, is based not only on a minimal increase in pH value, but primarily on a specific effect of the phosphate. This brings the muscle proteins relatively close to the lost warm meat condition. This leads to an increase in the water-binding capacity of the skeletal muscle protein.
Mono- and disaccharides serve to round off the taste. They also allow a higher salt addition and thus contribute significantly to a higher yield and good juice retention capacity.
Ascorbate : The salt of ascorbic acid serves as a reducing agent. It thus accelerates and stabilises the reaction between nitrite and the muscle pigment. This leads to a pronounced reddening. It also has an antioxidant effect.
Sodium salt of carbonic acid: This technological ingredient is used in FILLFIT® as a disappearing agent. The water-binding capacity is achieved by a moderate increase in pH value. The active ingredient is no longer detectable in the end product, as it is broken down into its constituents by a chemical reaction during the heating process.
Carrageenan is a hydrocolloid that acts as a stable gelling agent in cooked cured products. As the carrageenan used for this area usually forms a relatively brittle gel, it should be stabilised with vegetable protein. The vegetable protein thus significantly improves the consistency or stability of the end product. However, the use of carrageenan and vegetable protein is only necessary if very high yields are to be achieved.
Acid combinations for an extra wide application. What is your requirement: germ reduction, fresh meat treatment, pre-treatment of rinds for emulsion production, sausage meat stabilisation or loosening of tongue mucous membrane?
Here is the right FRISCHIN® for you.
combines all flavour enhancers based on mono-sodium glutamate. This makes it round in taste.
refines the taste completely without glutamate. For maximum naturalness.
the products are based on ascorbic acid and accelerate the nitrite build-up. Whether extra strong to support the reddening of cooked sausage, whether Rubin for the pre-treatment of pickling meat and for raw sausage production or Liquid Rubin with the unique reddening formula of highly dissolved ascorbates.
are sugars and combinations for all meat preparations. In the case of raw sausage, it helps in addition to the acid formation.
Preparations loosen the muscles. This makes it not only softer but also juicier, not least because of the improved water retention.
T6 is the exception among the SAFTEX® products. The only fibre that can be injected.
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