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Benefits of Using Bovine Gelatin in Ham Production
Bovine gelatin is a versatile ingredient that has been used in the food industry for centuries. It is derived from the Collagen found in the skin, bones, and connective tissues of cows, making it a natural and sustainable product. In recent years, bovine gelatin has gained popularity as a functional ingredient in ham production due to its unique properties and numerous benefits. One of the key benefits of using bovine gelatin in ham production is its ability to improve the texture and mouthfeel of the final product. When added to the meat mixture, bovine gelatin helps to bind the ingredients together, resulting in a firmer and more cohesive texture. This is particularly important in the production of deli-style hams, where a smooth and uniform texture is desired. Additionally, bovine gelatin can help to reduce the formation of syneresis, or the loss of moisture, during cooking and storage, resulting in a juicier and more succulent ham. In addition to improving texture, bovine gelatin also plays a crucial role in enhancing the flavor and aroma of ham. As a natural Protein, bovine gelatin has the ability to trap and retain volatile flavor compounds, preventing their loss during cooking and storage. This helps to preserve the natural flavor and aroma of the meat, resulting in a more flavorful and aromatic ham. Furthermore, bovine gelatin can also act as a flavor enhancer, amplifying the savory and meaty notes of the ham.Another important benefit of using bovine gelatin in ham production is its ability to improve the yield and slicing properties of the final product. By binding water and fat, bovine gelatin helps to reduce cooking losses and shrinkage during processing, resulting in a higher yield of usable product. This not only helps to reduce production costs but also ensures a more consistent and uniform appearance of the sliced ham. Additionally, bovine gelatin can help to improve the slicing properties of the ham, allowing for cleaner and more precise cuts, which is particularly important for deli and foodservice applications. Furthermore, bovine gelatin is a natural and clean-label ingredient, making it an attractive option for ham producers looking to meet consumer demand for clean and transparent ingredient labels. Unlike some other functional ingredients, bovine gelatin is free from additives and allergens, making it a safe and reliable choice for use in ham production. Additionally, bovine gelatin is a natural source of protein, which can be appealing to consumers seeking protein-rich and nutrient-dense food options.
| Physical and chemical Indicators | ||||||
| Item | Unit | Indicator requirements | Test results | |||
| Sensory requirements | / | light yellow /yellow | light yellow | |||
| / | Solid state | Granular powder | ||||
| / | No unpleasant odor | No unpleasant odor | ||||
| Burke’s viscosity | E° | 2≥ | 9.6 | |||
| Moisture content | % | ≤14.0 | 8 | |||
| Ash content | % | ≤2.0 | 0.6 | |||
| Condensation strength | Bloom g | ≥50 | 185 | |||
| Light transmittanceratio | % | Wavelength450nm≥30 Wavelength620nm≥50 |
Wavelength450nm:73 Wavelength620nm:89 |
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| Water insoluble matter | % | ≤0.2 | 0.01 | |||
| sulfur dioxide | mg/kg | ≤30 | 5 | |||
| Superoxide | mg/kg | ≤10 | Not checked out | |||
| Total arsenic (as As). | mg/kg | ≤1.0 | Not checked out | |||
| Chromium (as Cr) | mg/kg | ≤2.0 | 0.2 | |||
| Lead (as Pb) | mg/kg | ≤1.5 | ≤0.3 | |||
| Microbiological indicators | ||||||
| project | unit | Indicator requirements | Test results | |||
| Total number of colonies | ≤10000 | 350 | ||||
| Salmonella | /25g | Must not be checked out | Not checked out | |||
| Coliform bacteria | MPN/g | ≤3 | <1 | |||
| Source | Safety non-epidemic area | |||||
| Inspection conclusion | qualified | |||||
