Whole muscle filling

Optimal filling of whole muscle with Risco double vacuum system.

Cooked ham is one of the most requested meat products in our developed countries. The demand for this product, coming from pork thighs, is quite large from the high-quality product to the mass-produced ham for pizza topping. Cooked ham requires detailed working phases which determine its quality level. Similar products can be produced with large pieces of turkey, chicken, and beef.

When forming cooked ham, after injection and massaging, it is extremely important to keep the products quality to meet the demands of the end consumer. The double vacuum system of the Risco RS2005V filler optimizes the filling process of whole muscle. The double vacuum system, both in the hopper and during portioning in the meat portioning pump, allows the complete removal of the air from the product and maintains the elasticity of the meat. The result is that the product can be correctly placed into moulds or filled into casing preventing any possible defects with the final product. The operation of the Risco filling pump further guarantees a final product of superior quality through the use of a concentric vane pump with 6 vanes and with vertical movement. This allows the whole muscle pieces to be processed with minimal cuts to maintain the texture and piece integrity.

Cooked ham, today, has many possibilities for presentation. It can be sliced and sold into trays or as medallions, or even breaded with cheese, etc. The Risco double vacuum system has maximum flexibility, allowing the product to undergo different processing operations and to be presented in different ways. Risco double vacuum system also grants a very low moisture degree on the ham product.

The short suction path of the Risco filling pump has been carefully studied to reduce the stress on product. The result is that the color as well as quality characteristics of the product are maintained. The product, being cooked, has excellent mouth feel and taste containing a lower salt content compared to other meat products. All these features are important to maintain in the final product.

Risco vacuum fillers are specially designed for the production of cooked ham and are the ideal solution for the production of a high quality and profitable product. The unique Risco filling process allows the production of cooked ham in its more traditional forms as well as the flexibility to allow growth and innovation to satisfy the needs of market trends and consumer requests.

Once again Risco is the ideal solution for moving you forward.