Frozen Liquid Bioprotective Culture. Producto CGM - 3 - B
makes possible the temperature of the massage process with the consequent
reduction of the used time, saving of energy and the obtaining of a correct
union of the soluble proteins.
In cooked hams, sausages viena type, fresh pork sausages, salami type sausages, braun and meat slices.
Bacterial conserver is used during the stage of massage process of the pieces and its respective standing in order to extract soluble proteins which carried out to greater temperature in smaller time obtains a correct union. The reference product inhibits the undesirable polluting flora that is presented previous to the selfnailed process.
once moulded are put under cooking.
Also, for the case of fresh processed cold meats, the presence of bacterial conserver helps in the better conservation of those products during its useful life period directly by the presence of latococo that competes with the undesirable flora as also the organic acids and produced bacteriocinnas.
Furthermore, it is obtained a greater security in the maintenance of organoleptic characteristics during the different stages of its marketing also improving flavour conditions in the desired product.
CONSERVATION: To – 18ºC during 6 months and to – 5ºC to –15ºC during 10 days.
PRESENTATION: Package containing 50ml. and 100 ml. of frozen liquid.