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MEATBINDZ™ HAM

Function

MEATBINDZ™ HAM delivers reliable processing performance, improved batch consistency, and export-grade quality.

MEATBINDZ™ HAM is a targeted protein binding enzyme solution for ham processing, designed to improve sliceability, structural integrity, and yield retention in cooked and restructured ham products. It strengthens the internal protein matrix, supporting clean slicing and reduced breakage during high-speed slicing and packaging operations. The enzyme enhances firmness, cohesiveness, and moisture retention, contributing to improved product stability during storage and distribution.

MEATBINDZ™ HAM helps reduce purge and processing losses, supporting better yield and cost efficiency. It performs consistently across variable raw materials and industrial processing conditions. The solution is ideal for retail and foodservice ham producers targeting uniform appearance and texture.

Applications:

OCEABIND™ CRAB is ideal for:

Benefits

Ham products can suffer from soft body, poor slice strength, and purge during storage. Weak structure leads to breakage and rejects during slicing. MEATBINDZ™ HAM improves the internal cohesion so products maintain integrity from cooking through slicing.

  • Slice breakage and poor sliceability
  • Uneven firmness and weak structure
  • Purge during storage (process dependent)
  • Texture inconsistency across batches

MEATBINDZ™ HAM supports protein bonding within the ham matrix, improving structure so products remain stable through processing, cooking, chilling, slicing, and packing.

FAQ – MEATBIND™ TRIM

What is MEATBINDZ™ HAM used for?

MEATBINDZ™ HAM is used in cooked and restructured ham processing to improve protein binding, sliceability, structural integrity, and yield retention. It helps produce clean, uniform slices with consistent texture for retail and foodservice applications.

MEATBINDZ™ HAM strengthens the internal protein matrix, which supports clean slicing, reduced slice breakage, and improved slice strength, especially on high-speed slicing lines.

Yes. Improved binding and structural integrity help reduce cracking, tearing, and breakage, leading to fewer slicing rejects and improved processing efficiency.

MEATBINDZ™ HAM supports better moisture binding and structural stability, which can contribute to improved yield retention and reduced purge, depending on formulation and processing conditions.

Yes. MEATBINDZ™ HAM is ideal for restructured and formed ham formats, where slice integrity, uniform firmness, and consistent structure are critical.

Yes. It is suitable for cooked ham systems, supporting structural integrity through cooking, chilling, slicing, and packing.

Yes. MEATBINDZ™ HAM helps stabilize texture, firmness, and cohesiveness, even when raw material quality or fat/lean ratios vary.

MEATBINDZ™ HAM is designed to improve structure without negatively impacting the natural flavor, color, or eating quality of ham when used correctly.

Improved protein binding can help reduce moisture release (purge) during storage, depending on product formulation and process parameters.

MEATBINDZ™ HAM is suitable for:

  • Cooked ham
  • Restructured ham blocks
  • Formed ham for slicing
  • Retail sliced ham
  • Foodservice ham formats

Yes. MEATBINDZ™ HAM is developed for industrial-scale processing, supporting consistent slice performance on high-speed slicers.

MEATBIND™ TRIM

MEATBIND™ TRIM helps deliver export-grade quality, uniform structure, and cost optimization in modern meat processing operations.

MEATBINDZ™ BCN

MEATBINDZ™ BCN improves structural stability and bite consistency, supporting better visual appeal and consumer experience.

MEATBINDZ™ DNR

MEATBINDZ™ DNR helps manufacturers achieve premium doner products with reduced rejects and improved yield.

MEATBINDZ™ HAM

MEATBINDZ™ HAM delivers reliable processing performance, improved batch consistency, and export-grade quality.

Transforming With
the Science

Food & Agriculture

Protein & Processing

Industrial Applications