Culture improves color of meat
August 21, 2009
by MEAT&POULTRY Staff
HORSHOLM, DENMARK — Bactoferm CS-300, a new meat culture, is designed for use in such products as cooked ham, cured meats, cooked meats, bacon, and fermented sausages such as salami.
"The main advantage of the two selected bacterial strains used in this blend is their ability to provide a mild, round taste and the typical color of cooked cured meat products," said John Jensen, marketing director for Chr. Hansen.
The blend also offers label benefits.
"With our new culture, meat producers can add value to their product by the use of a natural ingredient and at the same time ensure a short ingredient list," Mr. Jensen said. "This is without compromising on the quality and with an attractive appearance of the sausage or ham."