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
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

In conclusion, bovine gelatin is a valuable and versatile ingredient that offers numerous benefits for ham production. From improving texture and flavor to enhancing yield and slicing properties, bovine gelatin plays a crucial role in the production of high-quality hams. As consumer demand for clean-label and natural ingredients continues to grow, bovine gelatin is poised to become an even more important and sought-after ingredient in the food industry.