2012 RIGA

1.

The use of pork proteins in the
meat processing industry
www.vepro.biz
ndd@veos.be

2.

The Veos Group
• Factories in Belgium, France & Brazils
• Family owned company with more than 35 years
experience
• Only producer worldwide of the patented Vepro®
95 HV
• Vepro® is promoted in 60 countries, on the six
continents

3.

4.

Vepro® 95 HV(globin)
• 95 % meat protein
• Emulsifying capacity:
– Hot: till 1 – 20 – 20
– Cold: 1 – 7 – 7
• Gellifying capacity:
– 1–7
• Cuttered & ground products (sausage, pate,
hamburger, cooked/fermented salami, …)
• Dosage: maximum 1 %

5.

Advantages of globin in hamburgers
Globin prevents shrinkage as well as loss of fat & water

6.

Mortadella with(out) globine

7.

Advantages of globin
Excellent emulsifier
Prevents water & fat seperation
Meat replacer
Decreases fermentation time
Improves slicability
Heat/thaw stable :
Ideal for emulsions with oil
Allergen & GMO free
95 % meat protein

8.

Vepro® 75 PSC (plasma)
75 % meat protein
Gives the “knack”for Frankfurters
Meat replacer in combination with collagen!
Thermic non-reversible sliceable gel
1 – 10 (see picture)
• Very solluble at high salt concentrations
=> ideal for all your injected products
• Dosage: around 6 gram/kg endproduct

9.

Plasma gel (1:10)

10.

Cooked injected ham (30%)
• Recipe
– Ham A: original
– Ham B: original + 0.5% plasma
Ham A
Ham B
Yield
92.02 %
95.48 %
Texture
Reference
Firmer
Slicability
Reference
Much stronger
Wet/dry
Slices were wet
Dry
Cooking loss after 1
week
Yes
No

11.

Plasma prevents cooking loss
(next day)
Ham A
Ham B

12.

Plasma prevents cooking loss
(after 1 week)

13.

Vepro® 70 COL P
• No E-number as a colourant
• Only colours the meat proteins:
– Ham
– Salami
– Not: cheap sausages
• Quantity: 0,5 till max. 2 gram
• Always NBS & ascorbate needed

14.

15.

Vepro ® 95 PHF

16.

Vepro® 75 PSC
heating
65°C
cooling
gel
Pasteurisation
Sterilisation
viscous

17.

Gelformation
• Heat stable
• In cold conditions
• At high temperatures
• The higher the temperature, the
firmer

18.

Vepro® Gel 85 PP
= Dried pork trimmings
1 kg Vepro Gel 85 PP + 3.5 kg water = 4.5 kg of
meat (fresh/cooked meat products)
Low in collagen => partially heat stable
Protein booster
Shorter fermentation time (Substitution of
caseinate)
Fresh ground meat: to retain the (extra) water
Can replace the MDM
Breakfast sausage: replace rusk

19.

Trial
1. Solve 1 part Vepro Gel 85 PP in 4
parts of warm water (50C°), mix it
and put it 1 night in the fridge.
1. Solve 1 part Vepro Gel 85 PP in 4
parts of cold water, mix it and put it
1 night in the fridge.

20.

Gels of Vepro Gel 85 PP
332 gram/cm²
202 gram/cm²

21.

Mixture: 50 % globin &
50% 85 PP
• Unique ISP replacer:
– No competition
– 2% ISP = 1.4% mixuture
• Allergen & GMO-free
• More juicy sausages / less dry
• Around 1.5% more meat protein in the
sausage
• Clean labelling

22.

Vepro Gel 85 PP in hamburgers
Hamburger 1
• 80 % meat, 20 % water
• Water loss
• Dryer
Hamburger 2
• 75% meat, 24% water,
1% Vepro Gel 85 PP
• No water loss, firmer
texture
• More juicy end product
• CHEAPER

23.

Vepro® Gel 95 PCP
= High functional pork collagen protein
Has a great waterbinding capacity
Can be injected
Cold setting
Is improving the texture
Controls syneresis
Higher yields are obtained

24.

Vepro® Gel 95 PCP

25.

Reconstructed ham
• Recipe:
– Ham A: 120 % water
– Ham B: Ham A + 1 % Vepro 95 PCP
– Ham C: Ham A + 1% Vepro 95PCP + 0.6%
Vepro 75 PSC + 18.4% extra water
Ham A
Ham B
Ham C
Texture
Reference
Harder
Similar like A
Slicability
Reference
Much
harder
Harder
Water loss
No
No
No

26.

Advantages
• Allergen free
• GMO free
• Pure pork protein
• Clean labelling
• Neutral in taste and colour
• Improving the quality
• Reducing the production cost

27.

Vepro® proteins, already
present in the meat!!!