| ≥1 piece |
Gelatin for meat products
Now gelatin is also widely used in meat products industry,gelatin is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and all kinds of jellied meat products. The gelatin functions to absorb meat juices and to give form and structure to products that would otherwise fall apart. Normal usage level ranges from 1 to 5% depending upon the type of meat, amount of broth, gelatin Bloom, and texture desired in the final product.
|
Meat |
Fuctional Properties |
Bloom.g |
Type |
Use Level |
|
Hams |
·meat binding |
200-250 |
A/B |
1-5% |
|
Aspics |
·gelling agent ·texture |
150-280 |
A/B |
3.5-18% |
|
Corned beef |
·meat binding |
250-280 |
A/B |
1.5-3% |
|
Pies |
·covering ·stabilisation |
180-250 |
A/B |
1.3-3% |
|
Frozen cooked meat |
·meat binding |
200-240 |
A/B |
0.5-3% |