During shelf life of Cooked (un)cured meat , problems such as discoloration and purge loss, and microbial instability could occur in cooked (un)cured meat. Proteria® CV is well-known for controlling aW and pH as an important hurdle to reduce microbial spoilage of cooked (un)cured meat and poultry products.
1.5% of Proteria® CV, has been efficient to stabilize the acidity level and inhibit the Total Aerobic Plate Counts of cured ham.
2% of Proteria® CV, has been able to significantly inhibit Total Aerobic Plate Counts in beef hamburger.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*