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.
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Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten
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benefits
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of ham | New selling & production
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Bufferprocess cooked hams |
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salami | Buffer Salami products
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