Cut slicing losses of bacon and cooked hams
At Sonac, we understand the challenge that meat processors face when it comes to producing thin-sliced bacon and cooked ham products. As consumers demand a clean cut product, with a firm bite and texture, it’s difficult for meat processors to meet this requirement without sacrificing a significant amount of product during the slicing process.
This is where QBoost Pork Hydro-P Premium comes in. Hydro-P Premium consists of collagen peptides that reinforce the meat matrix. Thanks to this reinforced meat matrix, the texture of both cooked ham, as well as bacon is improved. This provides a better bite, and also a better slice-ability, leading to less slicing losses and higher slicing yield. Or to the ability to slice thinner slices.
Consistent improvements in texture
We already knew that Hydro-P Premium works great with cooked ham, but we conducted a study to discover how it works with bacon. We’ve found consistent improvements in texture across all production methods tested, including direct ripening, ripening in vacuum, and extra tumbled bacon. These results have been replicated across multiple test runs, giving us confidence in the effectiveness of our approach. Download our application sheet if you’re interested in learning more about our findings.
Support your quest to meet consumer demands
If you are producing thin-sliced cooked bacon or ham products, QBoost Hydro-P Premium can help you. Order a sample and contact us for technical assistance or request a SPARC* session to experience the benefits yourself.