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Chr. Hansen says its new range of meat cultures offer exquisite taste, enhanced food safety and better cost-efficiency.
The innovation includes a new fermentation scheme for Italian-type salamis.
“With the new cultures and the new technology the individual salami producer gets freedom of action,” explains John Jensen, Marketing Director, Meat Cultures, Chr. Hansen.
“At any time he can adapt the fermentation scheme to market requirements, he can sell his product early in the process because of impeccable food safety and product stability and he can accelerate drying excessively towards the end of processing hence creating a very hard surface.”
“He can also slow down the process to create traditional high quality flavor profiles.”
A further advantage of the new product portfolio is better sliceability of the sausages.
The new cultures also show a faster and very stable pH drop, which inhibits the growth of Listeria and Salmonella better way than existing cultures.
The innovation includes a new fermentation scheme for Italian-type salamis.
“With the new cultures and the new technology the individual salami producer gets freedom of action,” explains John Jensen, Marketing Director, Meat Cultures, Chr. Hansen.
“At any time he can adapt the fermentation scheme to market requirements, he can sell his product early in the process because of impeccable food safety and product stability and he can accelerate drying excessively towards the end of processing hence creating a very hard surface.”
“He can also slow down the process to create traditional high quality flavor profiles.”
A further advantage of the new product portfolio is better sliceability of the sausages.
The new cultures also show a faster and very stable pH drop, which inhibits the growth of Listeria and Salmonella better way than existing cultures.
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