Consumers want meat items to be authentic, tasty and fresh, and are turning away from those containing unfamiliar or chemical additives. However, cooked (un)cured meat will lose its stability during the shelf life, for examples pH falls and as a result, acidity, white liquid and slime, gas formation and ropiness. How to maintain product quality stabilization with natural consumer-friendly ingredients is an important challenge to many meat manufacturers.
Proteria™ CV is natural ferment produced by cane sugar and vinegar cultured with food cultures. The product is developed to improve the quality and reduce microbial spoilage of cooked (un)cured meat items.