Pre-salting in meat
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Pre-salting in meat

Pre-salting is an old technique that was used to protect the meat against spoilage and maintain or even increase the water binding capacity in all the kind of emulsified and cooked products. However there was a huge disadvantage of that solution – the microbiology of the product was out of control.

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Bactoflavor® Flora Italia – with a scent of Italy
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Bactoflavor® Flora Italia – with a scent of Italy

Meat cultures from Chr. Hansen have a long track record of delivering on these aspects and Bactoflavor® Flora Italia is no different. Actually, the extensive scanning of series of strains identified a strain combination that was better than most of the meat cultures presently offered to the meat industry.

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Food trends: meat consumption up, beef declines
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Food trends: meat consumption up, beef declines

Global meat consumption has recorded a year-on-year increase when compared to figures from 2014, according to data from London-based market intelligence firm Euromonitor International.

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Bactoferm® meat starter cultures
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Bactoferm® meat starter cultures

  Making consumers try your product is a result of numerous impressions and personal preferences. For consumers to buy again they must have had a positive experience – to keep buying requires that they get what they expect again and again. Our Bactoferm® meat cultures offer: Consistent quality To provide consistent quality day in and...

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Starter cultures for fast fermentation
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Starter cultures for fast fermentation

Meat cultures play a key role for the safety of fermented sausages as they are responsible for the fermentation and subsequently increased drying of the sausages.
With the fast-fermenting cultures from Chr. Hansen you can reduce the risk and expect...

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Starter cultures for tranditional fermentation
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Starter cultures for tranditional fermentation

The use of Chr. Hansen’s starter cultures for meat provides production of always the same meat products and a high level of food safety. The starter cultures eliminate the influence of uncontrolled local flora and ensure the desired quality from batch to batch.

Chr. Hansen traditional starter cultures are specifically selected and are suitable for both traditional South European sausages and the sausages, typical of North Europe.

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