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SafePro ImPorous
®
Give quality a lift
Not all consumers notice – but industry
players do!
Some see it in their own products - others
happily only see it in competitors’ products!
0.99 Pores/cm3
Some see it all the time – others rarely – and
few know the cause!
Pore formation in cooked ham or cooked
whole muscle products is a quality issue that
is observed from time to time. The cause of
these pores has puzzled the industry but the
suspicion that hetero fermentative1 spoilage
bacteria could be the culprit, has been
confirmed through collaboration between
Chr. Hansen and Hohenheim University,
Stuttgart, Germany2 - and a thesis.
Good manufacturing practice and high quality
raw materials are the way forward but if you
experience persistent problems with pore
formation Chr. Hansen now launches SafePro®
ImPorous to
0.37 Pores/cm3
Figure 1.
Top: Cooked pork loin with low level of hetero fermentative
bacteria added
Bottom: After treatment with SafePro® ImPorous
1.22 Pores/cm3
•Improve quality of cooked whole-muscle products
•Minimize pore formation with no change
in process
•Reduce scrapping or re-processing
•Increase positive buying decision
Chr. Hansen A/S -10-12 Bøge Allé – DK-2970
Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chr-hansen.com
The information contained herein is presented in
good faith and is, to the best of our knowledge and
belief, true and reliable. It is offered solely for your
consideration, testing and evaluation, and is subject
to change without prior and further notice unless
otherwise required by law or agreed upon in writing.
There is no warranty being extended as to its accuracy, completeness, currentness, noninfringement,
merchantability or fitness for a particular purpose.
To the best of our knowledge and belief, the
product(s) mentioned herein do(es) not infringe
theintellectual property rights of any third party.
The product(s) may be covered by pending or
issued patents, registered or unregistered trademarks, or similar intellectual property rights.
Copyright © Chr. Hansen A/S. All rights reserved.
During a normal cooked ham production even
low concentrations (102 CFU3/g meat) of hetero
fermentative bacteria cause significant amount
of pores, and high concentrations (105 CFU/g
meat) obviously cause more holes.
The high salt tolerance of SafePro® ImPorous
makes it an ideal brine component. Added as
part of an injection brine it significantly reduces
the number of pores by 50-75%, figures 1 and 2.
1
Figure 2.
Top: Cooked pork loin with high level of hetero fermentative
bacteria added
Bottom: After treatment with SafePro® ImPorous
Consumer satisfaction
Taste and appearance are crucial when
consumers decide to buy a particular product.
At first the appearance is very important, but
if the taste is not as expected consumers will
not buy again. At triangle-tests, hams treated
with SafePro® ImPorous were preferred (88%
positive buying decision) over the non-treated
product (20% positive buying decision). So it
is a proven fact that SafePro® ImPorous will
give quality a lift.
Gas producing bacteria
Impact of starter cultures on pore formation in cooked ham, Rahn et al, Institute of Food Science and Biotechnology, Hohenheim University
Colony Forming Unit – number of bacteria capable of forming a colony under a given condition.
2
3
0.61 Pores/cm3