Antimicrobial Culture

Proteria CV
Fermented sugar & vinegar blends

05
CONSUMER-FRIENDLY PROTECTIVE INGREDIENTS STABILIZING COOKED CURED MEAT QUALITY Your challegens
Microbial spoilage Stability loss Short shelf life Consumer-friendly labelling Consumers want meat items to be authentic, tasty and fresh, and are turning away from those containing unfamiliar or chemical additives. However, cooked cured meat will lose its stability during the shelf life, for examples pH falls as a result, acidity, white liquid and slime, gas formation and ropiness. How to maintain product quality stabilization with natural consumer-friendly ingredients is an important challenge to many meat manufacturers. The Proteria CV is developed to improve the quality of cooked cured meat items. It is a blend of fermented sugar and vinegar, produced from natures best raw materials using natural process methods.

Freshcare for Quality

PROTERIATM CV EXPERIMENTAL CASES Case 1. Proteria TM CV in cooked cured ham application

Curing, brine blended with 1.5% Proteria CV

Refrigerated ham Frozen/thawed ham

Reception and control Re

Resting

IInjection j ti

Thermal treatment t

Canning

Resting

Tumbling/massaging li /

Cooling

Slicing or full pieces

Final prodcuts to consumer

Slicing

Picture 1 Mix 1.5% Proteria CV into brine solution

The tested results of cooked cured ham with Proteria CV on the 60 th days
Parameters Proteria TM CV pH No impact a value No impact Aw No impact APC No significant difference

Listeria LAB
Complete inhibition

Texture No significant difference

Sensory evaluation Similar products

Same texture and same meaty taste Harder texture Spicy

Product stability
Figure 1 shows the acidity level of cured ham that is more stable by addition of Proteria CV. Figure 1 pH stability in cooked cured ham
6,2

Microbial stability
The addition of 1.5% Proteria CV extended microbial shelf life by 100-200%. Figure 2 Aerobic plate count in cooked cured ham stored at 4C
day 1 day 60 8 4C 7 Log CFU/g 6 5 4 3 1.5% Proteria CV Control

pH

day 1

6,0

5,8

5,6

day 60

5,4

0 Control Proteria CV

10

15 Days

20

30

35

0503-03-2014

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Freshcare for quality

Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer. More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Antimicrobials Natap | Natalac Natamycin, Epolyly -Polylysine, NisinA | NisinZ Nisin, Lysoch Lysozyme, Proteria Antimicrobial cultures, and Antimix Antimicrobial blends, Natural extracts Guardox Antioxidants, and Chitoly Mushroom chitosan, Fresh-keeping Enzymes Amylax Maltogenic amylase and GlucoX Glucose Oxidase, Shelf-life extenders Befresh Fresh-keeper and Shelfex Shelf-life extender.

HANDARY SA
Info@handary.com Tel: +32 23746314 Fax: +32 23747909 Avenue de Fr 267 1180 Brussels, Belgium

www.handary.com