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Proteria CV
Fermented sugar & vinegar blends
05
CONSUMER-FRIENDLY PROTECTIVE INGREDIENTS STABILIZING COOKED CURED MEAT QUALITY Your challegens
Microbial spoilage Stability loss Short shelf life Consumer-friendly labelling Consumers want meat items to be authentic, tasty and fresh, and are turning away from those containing unfamiliar or chemical additives. However, cooked cured meat will lose its stability during the shelf life, for examples pH falls as a result, acidity, white liquid and slime, gas formation and ropiness. How to maintain product quality stabilization with natural consumer-friendly ingredients is an important challenge to many meat manufacturers. The Proteria CV is developed to improve the quality of cooked cured meat items. It is a blend of fermented sugar and vinegar, produced from natures best raw materials using natural process methods.
Resting
IInjection j ti
Thermal treatment t
Canning
Resting
Tumbling/massaging li /
Cooling
Slicing
The tested results of cooked cured ham with Proteria CV on the 60 th days
Parameters Proteria TM CV pH No impact a value No impact Aw No impact APC No significant difference
Listeria LAB
Complete inhibition
Product stability
Figure 1 shows the acidity level of cured ham that is more stable by addition of Proteria CV. Figure 1 pH stability in cooked cured ham
6,2
Microbial stability
The addition of 1.5% Proteria CV extended microbial shelf life by 100-200%. Figure 2 Aerobic plate count in cooked cured ham stored at 4C
day 1 day 60 8 4C 7 Log CFU/g 6 5 4 3 1.5% Proteria CV Control
pH
day 1
6,0
5,8
5,6
day 60
5,4
0 Control Proteria CV
10
15 Days
20
30
35
0503-03-2014
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