Expected benefits of PH Liquid Extract
Bufferphosphate 60151
and Red Star utilization in meat factory


  1. Canned ham for export with buffersystem.

      additives:
    • PH Liquid Extract 6014 (0,5% in finished product)
    • Bufferphosphate 60151 (0,5% in finished product)

    • improve the sensory characteristics (colour, flavour, texture) of the product
    • stabilization of the colour
    • increase shelf life (limited growth of microörganisms)
    • ensure product of higher quality


  2. Smoked ham (shoulder) for the local market.

    1. Standard product
    2. Product with increased yield

        additives 1: PH Liquid Extract 6014 (0,5%) and 0,5% Bufferphosphate 60151
      • improve the colour, flavour, texture and taste and overall appearance
      • stabilization of the colour
      • increase of the shelf life

        additives 2: PH Liquid Extract 6014 (0,5%), 0,5% Bufferphosphate 60151 and Red Star 60153 (3-4%)
      • increase yield by max. 25% comparing to standard product
      • other as above - A

        additives 3: PH Liquid Extract 6014 (0,5%), 0,5% Bufferphosphate 60151 and Red Star 60153 (4%)
      • increase yield by app. 15%
      • reduction of polyphosphate by 50%
      • other as A


  3. Ham (shoulder) in foil.

    1. Standard product
    2. Product with increased yield

        additives 1: PH Liquid Extract 6014 (0,5%) and Bufferphosphate 60151 (0,5%)
      • easy removing of foil before slicing
      • other as A

        additives 2: PH Liquid Extract 6014 (0,5%), Bufferphosphate 60151 (0,5%), Red Star 60157 (4%)
      • increase yield by max. 35%
      • other as above - A


  4. Ham (shoulder) in foil from minced meat.

      additives: PH Liquid Extract 6014 (0,5%), Bufferphosphate 60151 (0,5%), Red Star 60153 (3%), starch (4,5%) and soy isolate (1%).
    • increase yield by app. 75%
    • other as A


  5. Cured meat (bacon etc.).

      additives: PH Liquid Extract 601 or 6014 (0,3%), Bufferphosphate 60151 and dextrose (0,2%).
    • conservation (low pH) - increase shelf life
    • improve colour, taste, flavour
    • colour stabilisation


  6. Sausages.

      additives: PH Liquid Extract 601 or 6014 (0,3 - 0,5%) and Bufferphosphate 60151.
    • improve the colour stability
    • improve the flavour
    • increase shelf life
    • curing in cutter

 


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