Improved deli meat processing with QBind Pork GP90

Improved deli meat processing with QBind Pork GP90

In production of deli meats, every piece of the animal is valuable. Our animal proteins are of eminent importance when it comes to improve meat processing and reduce losses on the production line. For example, QBind Pork GP90, is used in hams and sausages recipes to replace meat and improve texture to obtain a firmer meat dough. Want to know more?

The benefits of QBind Pork GP90

High functional, cold setting protein
QBind Pork GP90 is a high functional protein that sets in cold conditions. It is able to retain water at a level of 1:15 before heating. Thanks to its functionality it increases the strength of meat doughs and of slicing logs. While being low in collagen content.

Higher productivity
Needless to say, a stronger meat dough is easier to handle and easier to stuff. QBind Pork GP90 sets within 20 minutes after adding to a meat dough, and therewith increasing the strength of the dough. This provides easier handling and stuffing, for example on automated stuffing lines, resulting in a more continues operation of the line, and less down-time, which results in more production at the end of the day.

Less losses
Also, after heating, QBind Pork GP90 provides significant improvement to the strength of deli meats, resulting in a better slice-ability of cold cut meats. With both faster slicing and less slicing loss as result.

Curious what QBind Pork GP90 can bring for your products and operations? Be welcome at SPARC* for a demo or request a sample.