It has long since been established that functional soy concentrates and soy isolates can be applied in the production of processed meats.
Producers of meat products use a wide variety of animal parts that have different biochemical compositions and properties. Quality differences are influenced by breeding and slaughtering conditions amongst other things.
Functional soy concentrates nowadays can overcome a lot of these differences.
In general, the required functionalities are the ability to form strong gels and stable emulsions.
Gelling properties are particularly important in products like hams.
The emulsion properties are very important when trying to bind water and fat in a stable matrix under extreme conditions like heat, cold, slicing.
Traditionally, the veteran master butcher used milk proteins (caseinates) and blood proteins in these procedures. In some cultures, however, these ingredients are forbidden for use together with meat, hence the need for highly functional soy proteins.
| Pork trimmings (25% fat) | 60.00% |
| Beef trimmings (25% fat)Water/Ice | 15.00% |
| Water/Ice | 20.00% |
| Salt | 1.50% |
| Sodium Nitrite (6%) | 0.15% |
| EMCA S | 2.00% |
| Maltodextrin | 1.00% |
| Sodium Ascorbate | 0.05 |
| Spices | 0.06 |
| Instructions:Grind meat and fat through a 2 mm plate. Mix all ingredients in bowl chopper. Stuff in 30 mm casings. Smoke, cook and chill. | |
Price is a key concern in any discussion, whether it is with the purchasing manager or chief technologist. Without giving-up on quality, it is now possible to reduce costs of raw materials and production, with EMCA S playing a key role in the effort.
Emca S is a multi-functional protein concentrate on soy base, formulated together with a balanced blend of hydrocolloids.
EMCA S has been developed to present a good alternative for already existing products. Because of specific expertise, there are ample possibilities to make adjustments in order to comply with specific client wishes in terms of functionality and specific applications. Emca S provides opportunities to exchange products without adjusting production parameters.
Emca S is tested in the manner specified by customers to ensure quality and functionality. Continuous R&D gives us the edge in terms of high quality at low costs.
Good emulsified meat system needs the precise blend of functional ingredients to form a perfect synergy of texture, flavor and juiciness.
We hope this new product for the Bulgarian market will find its way to meat-processors' recipes and will be recognized by its high gelling, water and fat binding properties.
