PH Liquid System
|
products | min. - max. | |
Buffer code 1 | salami products | Buffer pH 4.8 - 5.1 |
Buffer code 2 | curing products | Buffer pH 5.3 - 5.6 |
Buffer code 3 | heated cutter products:meat sausages | Buffer pH 5.9 - 6.2 |
Buffer code 4 | heated liver preparations | Buffer pH 5.9 - 6.2 |
Buffer code 5 | all heated ham preparations | Buffer pH 5.9 - 6.2 |
Buffer code 6 | canned products | Buffer pH 6 - 6.2 |
Shelf live : adapt temperature according to product
Buffer code 1 | 1 month up to 9 months |
Buffer code 2 | 2 months up to 1 year |
Buffer code 3 | 3 months up tot 9 months |
Buffer code 4 | 3 months up to 6 months |
Buffer code 5 | 3 months up to 1 year |
Buffer code 6 | 1 year up to 3 years |
Rest KNO2 and KNO3 after cooking and curing | ||
---|---|---|
Per kg finished product | KNO2 PPM's Min - Max per kg | KNO3 Min - Max per kg |
All heated ham preparations | 10 - 20 ppm | - |
All heated liver preparations | 8 - 25 ppm | - |
All heated cutter meat products | 12 - 18 ppm | - |
All heated canned products | 5 - 15 ppm | - |
All salami products | 8 - 20 ppm | 18 - 30 ppm |
Cured products fresh- and smoked bacon etc ... | 7 - 25 ppm | 15 - 25 ppm |
Per 100 kg finished product | sodium chloride | potassium salt |
---|---|---|
All heated ham preparations | 3/4 | 1/4 |
All heated liver preparations | 3/4 | 1/4 |
All heated cutter meat products | 3/4 | 1/4 |
All heated canned products | 3/4 | 1/4 |
All salami products | 3/4 | 1/4 |
Cured products fresh- and smoked bacon etc ... | 3/4 | 1/4 |
Buffer ph values : external film for products after 24 hours
products | min. - max. | |
Buffer code 1 vacuum packaging | beaf - veal - pork - mouton: muscle meat chicken breast meat and fillet of turkey |
Buffer pH 4.5 - 5.2
Buffer pH 4.8 - 5.2 |
Buffer code 2 vacuum packaging | hamburger - fresh minced meat - fresh sausages and other fresh preparations based on muscle meat - fat - liquid - PH Liquid buffer phosphate + dextrose + herbs |
Buffer pH 5 - 5.8 |
Buffer code 3 vacuum packaging | pure minced muscle meat beef - veal - pork + PH Liquid buffer phosphate and dextrose |
Buffer pH 5.1 - 5.8 |
Shelf live : adapt temperature according to product
Buffer code 1 | min. 1 month up to max. 3 months according to muscle product |
Buffer code 2 | min. 1 month up to max. 2 months according to muscle product |
Buffer code 3 | min. 10 days up to max. 15 days according tot muscle product |
Special remarks : pH measurement of fresh muscle meat after 24 hours