Cooked cured meats include pate, bacon, ham, loin, picnic shoulder, pork belly and emulsion-style sausages (e.g. frankfurters). These products will lose its stability during shelf-life due to pH falls, purge loss, color change, color loss, lower quality and acidification caused by stability loss. How to maintain product quality stability with natural consumer-friendly ingredients is an important challenge to meat manufacturers.
Handary Shelf-life Solutions for Bacon
|
Applications |
Benefits |
Brands |
Dosage |
Labeled as |
|
Bacon |
Maximized microbial stability |
Proteria® CV |
10-30 g/kg |
Fermented sugar, vinegar |
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