| Recipe | Application (Access requires login) | |
| 5.27-E |
70% Injected Pork Loin with SCANPRO T 95
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| 9.6-E |
Bacon with SCANPRO HI 95
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| 5.28-E |
Cooked Ham - low phosphate - with SCANPRO HI 95, 20% injected
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| 5.34-E |
Cooked ham with SCANPRO HI 92, 20% injected
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| 5.8-E |
Cooked Ham with SCANPRO HI 95
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| 5.13-E |
Cooked Ham with SCANPRO HI 95, 30% injected
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| 5.14-E |
Cooked Ham with SCANPRO HI 95, 30% injected (IFFA 2004)
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| 5.36-E |
Cooked ham with SCANPRO T 92/SF, 50% injected (closed cooking)
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| 5.23-E |
Cooked Ham with SCANPRO T 95, 50% injected
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| 5.24-E |
Cooked Ham with SCANPRO T 95, 70% injected
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| 5.37-E |
Cooked ham with SCANPRO TF 70, 70% injected (closed cooking)
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| 9.13-E |
Dönerkebab with SCANPRO BEEF 95
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| 5.29-E |
Eye of Round with SCANPRO BEEF 95, 30% injected
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| 9.12-E |
Fresh Meat Injection 20% with SCANPRO T 95
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| 5.25-E |
Injected Beef (20%) with SCANPRO BEEF 95
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| 5.32-E |
Injected product (open cooking) with SCANPRO TF 70
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| 5.33-E |
Injected whole-muscle ham (closed cooking) with SCANPRO TF 70
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| 4.8-E |
Meat System with SCANPRO 1015/F (IFFA 2004)
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| 5.1-E |
Picnic Ham with SCANPRO T 95
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| 5.35-E |
Pork loin with SCANPRO TF 70, 70% injected (open cooking)
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| 4.11-E |
Reformed Beef 50% Extension with SCANPRO BEEF 95
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| 6.15-E |
Reformed chicken 70% with SCANPRO TP 75/R
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| 4.14-E |
Reformed chicken 70% with SCANPRO TP 75/R and SCANPRO C 110
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| 4.10-E |
Reformed Ham 100% with SCANPRO 1015/F
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| 4.6-E |
Reformed Ham 100% with SCANPRO R 95
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| 4.13-E |
Reformed Ham 100% with SCANPRO T 92/SF
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| 4.5-E |
Reformed Ham 100% with SCANPRO TC 70
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| 4.9-E |
Reformed Ham 33% with SCANPRO 1015/F
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| 4.3-E |
Reformed Ham 50% with SCANPRO TC 70
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| 4.4-E |
Reformed Ham 80% with SCANPRO TC 70
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| 4.15-E |
Reformed ham 80% with SCANPRO TC 70
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| 4.7-E |
Reformed Ham with SCANPRO 1015/F
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| 4.2-E |
Reformed ham with SCANPRO 340/1
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| 6.14-E |
Turkey pizza topping with SCANPRO TP 75/R
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