The slice compactness depends on several factors:
The additivation affects yields, that is to say the water quantity you can add on a stable basis, but also the protein extraction. The additivation includes also preservatives as nitrite, that has a secondary function on red color enhancement, and antioxidants, as sodium ascorbate that also influences the color.
Usually the meat pH is 5.8; it\u2019s also possible to use acidity adjusters to obtain this result or to modify it. If you add sodium citrate you increase the pH and consequently the yields, while adding lactic acid or lactate you improve the slice compactness but you reduce the product shelf life (this additive is not very used). The meat taste can change adding flavors but always considering the different phases of the production as cooking and maturing.<\/p>\n\n
Macerating Tenderizing can be done with flat blades, that better respect the product not damaging it, or with rotating blades, more invasive.
Massaging, together with tenderizing and injection, enables the proteins availability. Massaging \u2013 even with reduced cycles – has to last at least 24 hours to obtain proteins extraction.<\/p>\n","protected":false},"excerpt":{"rendered":"
The resistance of the ham slice derives from several factors, let’s discover them together in this interesting article.<\/p>\n","protected":false},"author":1,"featured_media":2932,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[339],"tags":[332,335,331,333,334,338,340,336,337],"class_list":["post-2965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooked-product-slicing","tag-additivation","tag-cooked-product-slicing","tag-cooked-products","tag-injections","tag-legostampo-en","tag-massaging","tag-product-slicing","tag-technology","tag-tenderizing"],"acf":[],"yoast_head":"\n