Expected benefits of PH Liquid Extract
Bufferphosphate 60151
and Red Star utilization in meat factory
-
Canned ham for export with buffersystem.
additives:
- PH Liquid Extract 6014 (0,5% in finished product)
- Bufferphosphate 60151 (0,5% in finished product)
- improve the sensory characteristics (colour, flavour, texture) of the product
- stabilization of the colour
- increase shelf life (limited growth of microörganisms)
- ensure product of higher quality
- Smoked ham (shoulder) for the local market.
- Standard product
- Product with increased yield
additives 1: PH Liquid Extract 6014 (0,5%) and 0,5% Bufferphosphate 60151
- improve the colour, flavour, texture and taste and overall appearance
- stabilization of the colour
- increase of the shelf life
additives 2: PH Liquid Extract 6014 (0,5%), 0,5% Bufferphosphate 60151 and Red Star 60153 (3-4%)
- increase yield by max. 25% comparing to standard product
- other as above - A
additives 3: PH Liquid Extract 6014 (0,5%), 0,5% Bufferphosphate 60151 and Red Star 60153 (4%)
- increase yield by app. 15%
- reduction of polyphosphate by 50%
- other as A
- Ham (shoulder) in foil.
- Standard product
- Product with increased yield
additives 1: PH Liquid Extract 6014 (0,5%) and Bufferphosphate 60151 (0,5%)
- easy removing of foil before slicing
- other as A
additives 2: PH Liquid Extract 6014 (0,5%), Bufferphosphate 60151 (0,5%), Red Star 60157 (4%)
- increase yield by max. 35%
- other as above - A
- Ham (shoulder) in foil from minced meat.
additives: PH Liquid Extract 6014 (0,5%), Bufferphosphate 60151 (0,5%), Red Star 60153 (3%), starch (4,5%) and soy isolate (1%).
- increase yield by app. 75%
- other as A
- Cured meat (bacon etc.).
additives: PH Liquid Extract 601 or 6014 (0,3%), Bufferphosphate 60151 and dextrose (0,2%).
- conservation (low pH) - increase shelf life
- improve colour, taste, flavour
- colour stabilisation
- Sausages.
additives: PH Liquid Extract 601 or 6014 (0,3 - 0,5%) and Bufferphosphate 60151.
- improve the colour stability
- improve the flavour
- increase shelf life
- curing in cutter
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