Meat products and semi-finished products

Meat products and semi-finished products

Salami and pepperoni

Fermented sausages, such as Italian, German or French salami, chorizo ​​and others, are produced by the old traditional technologies that include salting, aging, fermentation and drying. This ensures a long shelf-life of the products. Chr. Hansen offers BACTOFLAVOR®, BACTOFERM® and SAFEPRO® series cultures for the production of these products.

 Raw meat products (ham and prosciutto)

An innovative way of the production of high-quality ham, prosciutto and cured sausages involves the use of cultures that provide, above all, stable color formation and improved aroma. To do this, use the following products:

• BACTOFERM® C-P-77 is used to form and increase color stability;
• BACTOFERM® SM-75 is used to form and increase color stability as well as improve aroma.

Bacon

The following solutions using Chr. Hansen cultures are offered for the bacon production:

• SAFEPRO® ImPorous is used before heat treatment of bacon to reduce the risk of pores and voids in the product;
• SAFEPRO® B-LC-78 enhances the color and aroma of bacon, reduces the risk of developing listeria in raw bacon (Listeria monocytogenes);
• SAFEPRO® B-LC-48 reduces the presence of Listeria monocytogenes in heat-treated sliced ​​bacon.

Sausages

The use of Chr. Hansen cultures helps to nitrify sausages and cured sausages, get the desired color and increase their safety.

• SAFEPRO® B-LC-48 is used during cold slicing before packaging, which reduces the growth of Listeria monocytogenes;
• BACTOFERM® CS-300 provides the maximum effect of nitrification and helps to receive the necessary color.

Cooked meat and poultry

When processing, slicing and packaging finished meat products there is a risk of contamination by foreign microflora, which can lead to spoilage of the product and make it potentially dangerous for the consumption. Specially selected microorganisms can minimize this risk, as well as increase the safety of ready-to-eat products after cold slicing. Chr. Hansen solutions for this category of the product are presented in the following series: SAFEPRO® B-LC-48, SAFEPRO® ImPorous, BACTOFERM® CS-300, BACTOFERM® Rubis.

Smoked salmon

SAFEPRO® NovaLox culture increases food safety by limiting the growth of Listeria monocytogenes bacteria and also helps to obtain a delicious tender with controlled microbiological safety indicators of smoked salmon.

 Raw sausages and other meat products (semi-finished products)

 Raw sausages, like other unprocessed meat products, are perishable goods. The special cultures are able to increase the safety and prolong the shelf-life of the products due to the controlled fermentation using bacteria that inhibit the growth of unwanted microflora, which leads to spoilage of the product. In this case, BACTOFERM® CS-300, SAFEPRO® B-LC-20, SAFEPRO® B-SF-77 cultures are brought to your attention.

Meat preps and ready-to-eat products

Chr. Hansen offers Bactoferm® series as a great solution for achieving stable quality of fermented products such as sauerkraut, pickles or olives. SafePro® cultures also help improve the safety of sliced ​​fresh salads and salads with meat products.

Meat alternatives (vegan products)

The demand for plant products is growing worldwide. Chr. Hansen offers cultures for the production of vegan products. The special food cultures of Bactoferm® and SafePro® series are designed to provide flavor, improve safety and prolong the shelf-life of fermented products for people who follow a vegetarian diet.