Luncheon meat

Luncheon meat are made shelf-stable, spoilage by bacilli and clostridia may occur, oxidative rancidity will decrease overall quality of Luncheon meat.

 

Label-friendly solutions for shelf life extension of canned cured ham

Food items

Shelf life issues

Solutions

Luncheon meat

Gram-positive bacteria such as Bacillus spp., Listeria, Cl. botulinum

NisinZ®

Listeria

Proteria™ AL

Microbial spoilage and off-color

Proteria™ CV

Shelfex™ NB

Shelfex™ NO

Oxidation causing rancidity

Guardox™ BL

Guardox™ OE

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
DOWNLOAD