Cultures for Meat

The Main advantages of using starter cultures for Meat Products are:

Product Uniformity: Consistent high quality, Uniform flavor, Color and texture

Product Safety: The growth of undesirable organisms is inhibited by the rapid development of acid.

Lower Costs: Fewer substandard batches caused by unsatisfactory color, flavor or texture.

Increased Capacity: Smokehouse throughput is increased because of rapid, consistent, controlled fermentation.

Save time, Fewer Problems: Valuable time of supervisors and quality control personnel is saved because of reduction of production problems.

Energy Savings: Smokehouse time is reduced, savings are realized due to decreased heat usage. Total BTU's to produce sausage is reduced.

Individual cultures or blends are available as flash frozen in liquid nitrogen in cans or as freeze-dried powder in foil packs packed in various sizes based on batch size.