CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Pre-cooked cured 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

Fixolor® ME is used to replace Nitrate in stabilizing the red color in cured meat products by reducing metmyoglobin back to myoglobin.

Handary Shelf-life Solutions for Pre-cooked cured ham

Applications

Benefits

Brands

Dosage

Labeled as

Pre-cooked cured ham

Color retention and Anti-Clostridium

Fixolor® ME

2.5-7.5 g/kg

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NATURAL PROTECTIVE SOLUTIONS
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Fixolor® ME - Color retention forPre-cooked cured ham
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