9.11.24

Ingredients – Binding Agents

Ingredient	Amount (g)	Percentage of Meat Weight (%)
PSE Pork Legs	5900	100
Transglutaminase Powder	59	1
Sodium Alginate	59	1
Modified Food Starch	59	1
Soy Protein Isolate	59	1
Isolo Bacon Brine	177	0
Salt	As per standard formulation
Curing Agents	As per standard formulation
Spices	As per standard formulation

Procedure:

1. Meat Preparation:
   • Ensure the pork legs are properly trimmed and cut into uniform pieces suitable for your ham moulds.
2. Dry Ingredient Preparation:
   • Combine the transglutaminase powder, sodium alginate, modified food starch, and soy protein isolate in a dry mixing bowl.
   • Mix these dry ingredients thoroughly to achieve a uniform blend.
3. Application to Meat:
   • Evenly sprinkle the dry ingredient blend over the meat pieces.
   • Ensure all meat surfaces are adequately coated to facilitate consistent binding.
4. Mixing:
   • Place the coated meat pieces into a ribbon mixer.
   • Mix gently for about 5 minutes to distribute the dry ingredients evenly without causing the PSE meat to break down.
5. Molding:
   • Transfer the mixed meat into the ham molds, ensuring they are packed tightly to eliminate air pockets.
   • Seal the molds properly to maintain shape and prevent contamination.
6. Resting Period:
   • Place the filled molds in a refrigerator at 4°C.
   • Allow them to rest for 24–48 hours. This resting period enables the transglutaminase to form cross-links, enhancing the binding of the meat pieces.
7. Cooking:
   • After the resting period, cook the hams in their molds.
   • Maintain a cooking temperature of 70–75°C for approximately 5 hours, or until the internal temperature of the hams reaches 68–70°C.
   • This slow cooking process ensures proper gelation of the proteins and development of the desired texture.
8. Cooling:
   • Once cooking is complete, cool the hams rapidly to 4°C to prevent bacterial growth.
   • Keep them in the molds during cooling to retain their shape.
9. Unmolding and Packaging:
   • After cooling, remove the hams from the molds.
   • Inspect for uniform binding and texture.
   • Package the hams appropriately for storage or distribution.

Additional Considerations:

• Salt and Curing Agents: Since the meat has already been cured, ensure that the salt and curing agent levels are appropriate and do not require adjustment.
• Spices and Flavorings: Add any additional spices or flavorings during the mixing process to ensure even distribution throughout the product.
• Monitoring: Regularly monitor the temperature during cooking to ensure food safety and optimal texture development.

By reducing the additional water and adjusting the ingredient percentages accordingly, this method leverages the binding properties of transglutaminase and the functional benefits of alginate, starch, and soy isolate to improve the quality of hams made from PSE pork. The resting period allows for effective cross-linking, resulting in a cohesive and high-quality final product.

Trimming

To achieve a cohesive whole muscle ham with a uniform appearance, here’s how to approach trimming and arranging the meat pieces:

1. Trimming:
   • Trim any connective tissue, gristle, or sinew from the topside, silverside, and thick flank. This ensures a smooth texture and minimizes tough spots within the ham.
   • Remove any thick pieces of fat, but keep a thin, even layer if possible. This adds moisture and enhances the final product’s flavor and appearance.
2. Butterflying Larger Pieces (e.g., Topside):
   • Butterfly thicker cuts like the topside to create a uniform thickness, allowing for easier molding and better cohesion between pieces. The butterfly technique will allow the pieces to “open up,” covering a larger area and providing more surface contact for binding.
3. Overlapping the Pieces:
   • Slightly overlap each piece when layering in the mold. This overlap helps to ensure the pieces bind together more effectively, reducing the likelihood of separation when sliced. Overlapping also helps create a “seamless” look for a whole muscle ham, contributing to a uniform appearance.
   • Aim for about a 1–2 cm overlap where pieces meet, which should be sufficient for binding without creating uneven thickness.
4. Arranging the Meat in the Mold:
   • Start by laying the largest, flattest pieces at the bottom of the mold, working with smaller pieces as you layer upward. Press each piece firmly as you add it to the mold.
   • This arrangement helps distribute the weight and pressure evenly across the ham, improving the bond between pieces.

By trimming and layering in this way, along with adding TG and extracting proteins as we discussed, you should get a uniform, well-bound ham that’s easy to slice and has an appealing texture. Let me know if you’d like further details on the process!