PH Liquid System

International standards for buffer grade concentration and period of shelf live using PH Liquid Extract and Buffer Phosphate 60152


For the first time in the meatworld: publication of buffer tables

  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

 


Home | Introduction | Company strategy | New Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten | pH Advantages | Gela Liquid | Other products | Expected benefits
Curing products | Curing of ham | New selling & production system | Quality | Buffer codes | Buffer codes vacuum packaging
Bufferprocess cooked hams | Buffer Liver preparations | Buffer Cooked sausages | Salami products | Buffering systems for salami | Buffer Salami products | Information