TREND-SETTING MEAT TECHNOLOGY - Meat Cracks
TREND-SETTING MEAT TECHNOLOGY - Meat Cracks
TREND-SETTING MEAT TECHNOLOGY - Meat Cracks
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8<br />
Superior sausages<br />
thanks to starter and protective cultures<br />
Clients are always on the safe<br />
side with BioPrime starter<br />
and protective cultures.<br />
They are specifi cally used<br />
in raw cured products to<br />
ensure perfect fermentation<br />
combined with outstanding<br />
sensory properties as well as<br />
complete product and<br />
technological safety.<br />
The <strong>Meat</strong> <strong>Cracks</strong> range includes<br />
a multitude of different starter<br />
and protective cultures for rapid<br />
reddening transformation, greater<br />
colour stability and signifi cantly<br />
extended keeping qualities for<br />
unfermented products. Moreover,<br />
exceptionally rapid acidifi cation,<br />
fi rmness and a mild aroma are<br />
combined with quick drying of<br />
salami and salami-like products.<br />
Benefi ts at a glance:<br />
Cured, pore-free sausages<br />
Excellent gel formation<br />
Appetizing colour<br />
Superb taste<br />
Optimised bite consistency<br />
Shortened curing time<br />
Signifi cant nitrate reduction<br />
High catalysis activity<br />
Homogenous fermentation<br />
Targeted lactic acid formation<br />
Use of mono-sugars<br />
Reproducibility
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