Glutamal^® SV is a special raw material developed during the course of many years of research exclusively for injection into ham. Glutamal^® SV contains a vitamin complex to improve the colour.

Glutamal^® SV is a modified non-viscose polyphosphate of high quality and efficiency; specially developed for the production of hams and pickled meat goods.

When producing cooked brined meats, a high water binding capacity and with it high pH-values are most desirable.

The pH-value is fixed onto the desired point and stabilized. With the break-down of meat protein water binding capacity is considerably improved whereby a higher stability and quality improvement of the cooked ham is obtained.

The quantity of Glutamal^® SV in the cooked ham should be 0.4 % of the meat weight according to the Glutamal recipe instructions; this fact must be considered both in the concentration of the brine used and in the amount to be injected.

Glutamal^® SV can be used successfully both in vascular or intramuscular injection and in addition with the recently introduced massage treatment. Within all these methods the usual work processes should be retained.

With Glutamal^® SV we are dealing with a modified polyphosphate which has been developed especially for the improvement in the quality of cooked hams.

Application:

Take 2 - 3 g Glutamal^® SV for 1 kg of meat.

Example for 100 l of injection brine:

4 kg of Glutamal^® SV are dissolved in approx. 12 l of tap water whilst stirring well.

A few minutes after stirring the solution will be clear and is then mixed into approx. 90 l of injection brine.

Thereafter proceed as usual.

For bigger operations we recommend the following procedure:

Per 100 l of water add 4 kg of Glutamal^® SV to the tank whilst stirring.

The Glutamal^® SV solution is clear within 1 minute.

Then add salt and other brine ingredients to the Glutamal^® SV solution during continuous stirring.

Thereafter proceed as usual.