CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Cooked cured meat
Cooked cured meats include pate, bacon, ham, loin, picnic shoulder, pork belly and emulsion-style sausages (e.g. frankfurters). Unsuitable storage conditions, such as high humidity and temperature, can affect the surface stability of  cooked cured meat, favoring the growth of yeasts and molds. 
 
Natap® is effective in inhibit the growth of yeasts, molds in cured meat products. 
 
Handary Shelf-life Solutions for Cooked cured meat (luncheon meat, pork shoulder)

Applications

Benefits

Brands

Dosage

Labeled as

Cooked cured meat(luncheon meat, pork shoulder)

Growth control of yeasts & molds

Natap®

6 mg/kg

Natamycin

 

 

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
Natap® - Molds inhibitor for Cooked cured meat
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