CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Ham
Cooked cured meats include pate, bacon, ham, loin, pork belly and emulsion-style sausages (e.g. frankfurters) are usually contaminated with Gram-positive bacteria. Nitrates are used in cured meats to preserve the attractive pink color and prevent the growth of Clostridium botulinum.
 
Proteria® CV is effective in inhibit the growth of yeasts, molds and spoilage bacteria. Proteria® AL can inhibit the growth of Listeria monocytogenes. Guardox™ BL can mask the flavor of fresh preserved ham to some extent and it is effective in delaying the lipid oxidation rancidity. While White Fiber™ can prevent moisture loss in ham. Fixolor® PK is used to boost the natural pink color of ham. 
 
Handary Shelf-life Solutions for Ham

Applications

Benefits

Brands

Dosage

Labeled as

Ham

Maximized microbial stability

Proteria® CV

10-30 g/kg

Fermented sugar, vinegar

Anti-Listeria

Proteria® AL

14 g/kg

Fermented sugar, vinegar

Increased color and microbial stability

Fixolor® PK

0.25-0.5 g/kg

Vinegar, (Chard, acerola) extracts

Delay of rancidity

Guardox™ BL

0.3 g/kg

Bamboo leaf extract

Moisture retention

White Fiber™

2.5-5 g/kg

Citrus fiber

 

  

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
Proteria® AL - Anti-Listeria for Ham
Fixolor® PK - Color and microbial stabilition for Ham
White Fiber™ - Moisture retention for Ham
Guardox™ BL - Rancidity delay for Ham

Bologna ham was added with 0.2 g/kg Guardox™ , the result as figure shows the level of oxidation was lower than A1 sin ce day 1.


 

Proteria® CV - Microbial stabilition for Ham

Figure shows the addition of 1.5% Proteria® CV decreased the total plate count (TPC) of cured ham.


 

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