Ham - Shelf life - Handary | Natural shelf life specialist

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