Slowing down bacterial growth in liver preparations in block and pot form, cooked sausage and heated ham preparations.
Vacuum packed with shelf life of 3 months to 1 year depending on product and the core heating temperature for export purpose, with a maximum storage limit for the purchaser.
- Laboratory tests on the above production line preparations with a buffer system consisting of PH Liquid and phosphate buffer 60152.
- The growth of pathogenic bacteria is slowed down substantially in the above preparations by using the buffer system consisting of PH Liquid and phosphate buffer 60152.
Total bacterial growth after storage with buffer system consisting of PH Liquid
and phosphate buffer 60152, 3-6-9-12 months, fridge t°:0°C max. 3°C.
Home | Introduction
| Company strategy | New
Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten
| pH Advantages | Gela
Liquid | Other products | Expected
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