Biopreservatives applied to fresh or half fermented sausages

 

Fresh or half fermented sausages are deemed to be delicate because of little stabilisation. They require the control of unwanted germs from contamination or technological modification of raw materials.

BIOVITEC biopreservatives meet these requirements for the optimisation of food safety by :

· ensuring better preservation of the finished product naturally

· improving their organoleptic qualities

 

ADIV DEVELOPPEMENT and ADN MARKETING (technical curing centres - 63 000 Clermont Ferrand) have conducted specific testing challenges highlighting the preservative qualities of BIOVITEC biopreservatives.

 

Biopreservatives applied to dried meats

 

BIOVITEC biopreservatives have been selected for their activity at low temperature and in the presence of a large quantity of salt as needed (process used on product types such as Coppa, Pancetta, Lomo, dried ham).

 

BIOVITEC biopreservatives have a real effect on the stabilisation and visual and aromatic perception of the finished product by enabling:

· the control of unwanted microflora

· the improvement of the colour of the finished product

· the development of an attractive aromatic potential

Their use is optimimal in a short production cycle (3/4 month maximum).