PH Liquid System
|
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
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