The Systematic Liquidity Capital for Ham Processing with Bufferglucose Fortior®️ Technologywith Higher Yield on 100 kg of Pure Muscle Meat – Results 130 kg – 150 kg – 180 kg or 200 kg The economic basis of a business can be evaluated as the added value of the raw materialRead More →
Introductory note for application Buffer systems and buffer films can support meat producers in prevention against harmful food infections caused by harmful germs and bacteriological contamination by salmonella, listeria and E.coli 0157:H7. By applying buffer systems in the preparation of heated meat products such as ham, bacon, freshly cured and/orRead More →
For all fresh fish, liver and meat preparations, the right knowledge of the pH-value is the most important aspect to assign the proper objective to the fresh or prepared product. The importance of the pH-value for all fresh fish and muscle meat is based on the fact that the propertiesRead More →