1 + 1 = 3! New Synergies from a Combination of High Pressure and PEF Treatment.

DIL Presents a novel method for the production of Cooked cured hams.

Quakenbrück. Recently, DIL research engineers have developed an innovative method for the processing of clean label cooked meat products. The resulting products only contain spices and nitrate salt; all other commonly used additives are omitted. Initially the focus was on the production of boiled cured products though other meat products can be treated in the same fashion. The new process is extremely energy efficient with no cook loss thereby justifying the investment required.

The process steps are as follows:

• The fresh pork is dressed removing unwanted fat, tendons etc.

• The pork is the injected at a 15% inclusion rate with a brine containing water, curing salt, sodium ascorbate and spices but with no phosphates. This level of brining has been demonstrated to show no cook loss after processing.

• The injected product is then passed through a Pulsed Electric Field system (Elea), developed by DIL, which enhances the mass transfer of the brine within the meat resulting in improved water holding capacity and a reduction of 50% in tumbling time. 

• The resulting product is then tumbled and subsequently filled into casings and brought up to a temperature of 35 °C

• Finally the encased product is High Pressure treated (NC Hyperbaric) for 5 minutes.

The product is now ready and safe to eat ! Packed with an extended shelf life ideal for delicatessen and catering sales.
The product is succulent, tender and flavorsome having not lost any essential ingredients throughout the process and with a reduced salt content by up to 10% compared to traditional products.
In brief, a combination of new technologies DIL Pulsed Electric Field (PEF) Elea and High Pressure (HPP) NC Hyperbaric to create a cooked ham product with the following benefits.

• Phosphate Free

• Salt Reduced

• Extended Shelf Life

• Low Energy Input (Targeted Energy)

• Reduced Process Time.

• No Cook Loss

Is this all too good to be true..?

Come and find out for yourself. Visit the 3rd DIL Seminar Meat and Sausage Products on 25th October 2011.

For further inquiries please contact Prof. Stefan Töpfl, Head of Process Engineering and Mr. Kortschack, Meat Process Coordinator