PH Liquid Belgium nv


New technological and economic meat systems

Short introduction

We have 35 years of experience in finding the right product composition, especially with regard to the preparation of all kinds of ham, chicken and turkey ham, as well as beef ham and corned beef systems. Once we had established these fixed formulas, we did further research in order to develop the best preservation methods for the end product. This can only be done by applying the right buffer system (constantly stable pH-value), adjusted, however, to the Aw-value of each product. This applies to all prepared meat products. Consequently, we drew the conclusion that a correct and constant buffer-pH-value is the key factor for obtaining the best results in preserving the taste, smell, colour and cutting properties and in prolonging the shelf life. That is how we achieved practical results for all cook-in-batch systems. For preparations of ham we achieved a maximum shelf life between 1 year and 18 months in a refrigeration temperature of minimum -2°C and maximum 0°C. For each type of ham preparation for which we needed the right base materials and auxiliary substances, some 250 to 300 tests had to be done in a pilot line system before we could move on to the production line of 20 tonnes a day.

Hence, you will appreciate that a long R & D stage is required to make a top quality product. This experience taught us that a test line data sheet had to be drawn up, containing 100 test results for 1 specific product type that can be prepared within a period of 72 hours, taking all the key factors such as colour, taste, smell, cutting properties, shelf life, buffer pH-value and economic efficiency into account. These are the seven key factors that apply to all meat preparation systems.

It is always an original concept that leads to a thinking process which results in the development of a new system. That goes for retailers and small and medium-sized enterprises as well as for multinational companies. The right concept creates theory and practice. The systematic structure of the R & D phase leads to better results in practice, up to the point that the decision is made that it is safe, from an economic point of view and as far as the consumer is concerned, to market the product. The surplus value created by this system is successfully applied to your own operating system.

To the point :

The possession of a product, be it natural or manufactured, results in the possession of a good. When it concerns a natural product or a product turned into a good by a simple human operation, it is fairly easy to determine its value. But if the good is the result of a more or less complex production process, it is much more difficult to calculate its value. An analysis will have to be made of the time and costs that are required to turn the base material into a commercial good.
Whatever this process may be, theory always precedes practice. It is true that before we can start producing, we have to think about how this will be done (theory). Only then we can proceed to the actual activity (practice). However, when we own a good, we have to think (theory) about how to sell and market it (practice) in order to make a profit (liquid assets). We can summarize the above by means of the following equation:



We will analyze this theorem by means of an example.
The meat industry can be subdivided into five categories. For each category, a production line can be set up :

  1. Saltery products
  2. Dried sausages (salami, etc.)
  3. cooked sausages and similar products
  4. cooked hams and similar products
  5. cooked liver preparations

Let's focus on the production of tinned cooked ham. This is a product with a considerable export potential. To simplify the matter, let's suppose that we have a fully equipped factory with a weekly capacity of 100 tonnes. Practically speaking, we will not need any working capital since we operate according to the plan: VALUE - MONEY - VALUE.
Base materials can be purchased on a 30-, 60- or 90-days’ basis, since there will be a continuous and fast money flow. At first sight this may seem rather difficult, but it can be considered as a test for the entrepreneur. Indeed, the manager's commercial and managing skills which constitute the foundations on which the enterprise is built, will have to manifest themselves from the very start.
The economic cycle which starts with the base materials and ends on the consumer's table, generally follows the traditional course. If we want to find new ways, we will have to use all of our imagination, will power and perseverance. We will be forced to solve a number (N°) of problems and to put theory into practice.

These are the problems we will be faced with :

  1. the process to be applied, using only those auxiliary substances that can guarantee good quality and high output;
  2. registering trademarks and filing patent applications, if any;
  3. the product must meet all legal requirements;
  4. publicity and advertising, i.e. making the product known and making the consumer want to buy it;
  5. drawing up a production schedule;
  6. implementing the formula;
    V - M - V

    T - P - T
  7. organizing and planning the sales policy and distribution;
  8. the technical aspect of the problem; buying fresh meat and the right auxiliary substances;
  9. making and collecting payments by means of bills of exchange (export and documentary credit);
  10. choosing the right time to launch the product on the market.

The product with a surplus value
(tinned ham)

A "good" is in the first place a material object that meets a certain need of man, owing to its specific qualities. The value of a product depends on its specific qualities, e.g. colour, taste, flavour, texture, shelf life, etc. Therefore, it is essential to get the highest possible output and the best quality. For there are many competitors on the market.
Thanks to the usefulness of a product, which is determined by the extent to which this product satisfies a real need, an object acquires a "utility value". Meat, salt, PH LIQUID, ham, etc., for example, are goods that satisfy a certain need. Consequently, they have a certain utility value.
This utility value does not depend on the amount of labour that is necessary to convert the base material into a good. There are many other factors that can play a role as well. When talking about the utility value, we always have a quantitative definition in mind: pieces, litres, kilograms, tonnes, etc. An object's utility value is the basis of wealth, whatever the social context may be.
In our social context, the utility value constitutes the material bearer of the "exchange value". Consequently, the exchange value constitutes the quantitative relationship that allows you to exchange the utility value of a certain good for the utility value of another good, a relationship that can vary in time as well as in space. The exchange value of an object appears to be a random factor and has only a relative value.
Since it is only defined as being immanent and inherent in a certain good, the exchange value appears to be a contradictio in adjecto.
A certain product, ham for instance, can be exchanged for X litres of milk, or Y kilograms of salt, or Z grams of gold, etc., that is, in varying proportions for other goods. This means that a ham has more than one exchange value.
Irrespective of their utility value, goods have one more quality in common: the fruits of man's "labour".
The value of goods, irrespective of their utility value, is therefore determined by the value of the base material plus the amount of human labour that is necessary for their production. The more labour is needed, the more valuable the goods will be. This might lead us to conclude that the slower and more inefficient the labour is, the more valuable the goods are. That is absolute nonsense, of course.
"Labour" is understood to mean homogeneous human labour. Normal labour is defined as the average of the total human activity, produced by the average ability of all the workers and the productivity rate. The latter depends on the technological conditions, the efficiency of the machinery used, the social climate, etc., and even on the psychological motivation of the employees. Hence, it is evident that the labour value differs from one place to another.
Consequently, the labour value will be directly proportional to the amount of labour used and inversely proportional to the productivity. A product's utility value can be defined as follows:

exchange value of base material +
amount of labour


Consequently, the exchange value, that is, the market value of the product, equals:

value of base material +
± X


X being the profit (+) or loss (-)
The output or efficiency, being one of the factors determining productivity, will also determine the factor labour/productivity, the quotient of which will decrease as productivity increases.
Since the exchange value equals the market value, it is clear that, if all other factors remain constant, an increase in efficiency will result in an increase of X. In other words: an increase in output means more profit.


The new technological meat preparation system is now at your disposal by applying the buffer system which can be used for all your existing or improved preparations, without any need for extensive R & D on your part. For we have spent many years testing the system out for you, applying constant buffer-pH-values adjusted to the Aw-value of your product compositions.
The buffer system is effected by adding PH Liquid Extract to the adjusted buffer phosphate codes, thus enhancing the shelf life of your products as far as the preservation of colour, taste, smell and cutting properties is concerned.

Economic systems:

  • for all cooked meat and liver preparations : to give a higher surplus value and to offer the advantage of a better purchase price for auxiliary substances such as premix Red Star 60157 for all ham preparations, PH Liquid Extract and Buffer Phosphate.
  • for salami products: an enhanced shelf life as far as colour, taste, smell and cutting properties are concerned, as well as the considerable advantage that the lard used in all preparations does not turn rancid any more.
  • for cured products (Cobourg, etc..), see preparation of salami.


Furthermore, we render a special service to your R & D department, although only at request, by applying our elaborated test line results to the following production lines:

  • ham preparation
  • preparation of cooked ham
  • corned beef
  • saltery products
  • cooked liver sausages and meat sausages.


Quotas of the main auxiliary substances on the world market:

  • sodium caseinate
  • Protex carrageen
  • Buffer phosphates
  • PH Liquid Extract
  • ham flavours
  • pâté flavours
  • Meritose
  • potato starch
  • wheat starch
  • natural smoke flavours
  • cooked ham flavours
  • soybean isolate
  • soybean concentrate
  • chicken/turkey ham flavours
  • maltodextrine


Sample order


Home | Introduction | Company strategy | New Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten | pH Advantages | Gela Liquid | Other products | Expected benefits
Curing products | Curing of ham | New selling & production system | Quality | Buffer codes | Buffer codes vacuum packaging
Bufferprocess cooked hams | Buffer Liver preparations | Buffer Cooked sausages | Salami products | Buffering systems for salami | Buffer Salami products | Information