Improved stability in low sodium hams

Improved stability in low sodium hams

It is not unknown that overconsumption of sodium salt can lead to significant health problems. Despite this, sodium chloride remains a common additive in the meat industry due to its role in maintaining proper texture and stability in meat products. However, decreasing salt content may risk destabilizing the meat matrix, leading to inconsistent and compromised hams. QBoost Pork Hydro-P Premium offers a solution by allowing you to lower salt levels in hams while ensuring the preservation of a stable texture.

Left: without QBoost Pork Hydro-P Premium. Right: with QBoost Pork Hydro-P Premium.

Increase protein levels

In addition to reducing salt content, QBoost Pork Hydro-P Premium offers the capability to enhance the protein content of meat products. Furthermore, the inclusion of QBoost Pork Hydro-P Premium reinforces the meat matrices, thereby enhancing the texture and stability of meat products. This results in improved cohesion and internal structure within hams.

Want to run trials on your ham formulations and test QBoost Pork Hydro-P Premium with our team of experts? That’s possible in our application center SPARC* in Vuren. Combine the trials with a factory visit and see how the QBoost Pork Hydro-P Premium is produced. Aren’t you able to visit our application center? You can also request a sample and try for yourself.