Low-acid dry sausage (Chinese sausage/Lap cheong)

Spoilage of low-acid sausage (e.g. Chinese sausage/Lap cheong) results from insufficient drying permitting growth of lactic acid bacteria and souring. Oxidative rancidity can occur depending on storage time and temperature.

 

Table 1 Shelf-life Solutions for low acid sausage

Food items

Shelf life issues

Solutions

Low-acid sausage (e.g. Chinese sausage/Lap cheong)

Control lactic acid bacteria and oxidation

Befresh™ VJ

Increase antioxidation, effectively clear away nitrites, and further block the formation of N-nitrosamine

Guardox™ BL

NATURAL PROTECTIVE SOLUTIONS
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