Meat Cultures
All cultures are freeze dried..
Packaging - All packets are printed with the starter name, the dosage in units, the culture number and expiry date.
Application - To use, add the culture to the meat surface; this can be sprinkled directly onto the meat , or added as a solution.
Storage - This product hould be stored at -18°C (minus)
THM-17 (Technical Sheet)
This consists of Staphylococcus xylosus and Pediococcus pentosaceus which in combination ensures a uniform and controlled production of traditional fermented sausages.
Usage: 25 g culture per 100 Kg meat should be sprinkled directly onto the meat or added as a solution. A solution may be prepared by dispersing the culture into approx. 200 ml of water (non-chlorinated) before applying to the meat. The solution should be used within a couple of hours.
RHM-33 (Technical Sheet)
This consists of Staphylococcus xylosus and Pediococcus pentosaceus which in combination ensures a uniform and controlled production of fast fermented sausages
Usage: 25 g culture per 100 Kg meat should be sprinkled directly onto the meat or added as a solution. A solution may be prepared by dispersing the culture into approx. 200 ml of water (non-chlorinated) before applying to the meat. The solution should be used within a couple of hours
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