Up to date meat industry.

Improvement of traditional and industrial ham preparation.

Composition of the brine for the preparation of ham according to traditional methods :   Composition of the brine for the industrial preparation of ham :
l water  
l water
kg Gela Pur (meat protein)  
kg Protex code 60 (carrageenin blend)
kg dextrose  
kg soy isolate
kg nitrite salt  
kg Lacto Worst
kg standard salt  
kg dextrose
kg Bufferliquid Extract  
kg Bufferphosphate 60152
gr natural smoking aroma  
kg Bufferliquid Extract
kg MSG  
kg nitrite salt

139,100 kg   126 kg

Preparation :

Step 1:
Sort the hams according to pH value between 5.8 and 6. Injection into veins or muscles: 20%.

Step 2:
12 hours vacuum tumbling with intervals of 20 min. rest and 40 min. action.

Step 3:
Bone the ham and put it in the mould. Heat to a core temperature of 68 °C.
Refrigerate during 2 days and apply your vacuum packing method.
Buffer pH of end product : pH 6


Preparation :

Step 1 :
Grind 100 kg of pure pork through a 15 mm plate.
Put this mass in the vacuum tumbler together with the 126 kg of brine composed as stated above.
Add 8 kg of potato flour to the meat after 1 hour.
Continue the vacuum tumbling during 5 hours
with intervals of 20 min. rest and 40 min. action.

Step 2 :
Put the meat in plastic bags suitable for this type of heating by means of a vacuum packing system and heat to a core temperature of 72 °C.
As you know, the time depends on the diameter of the ham.


We will send you samples at your request. You will also obtain more top secret information, e.g. about the natural colour pigments that must be added and their quantities, the correct buffer pH value of the end product, etc.


Click here
If you wish to receive an all-in free sample package :

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