Chr. Hansen has released its new range of meat cultures which promise exquisite taste, enhanced food safety and better cost-efficiency, as well as a new fermentation scheme for Italian-type salamis with numerous benefits.

 

The Italian meat culture range in combination with a new more consistent and reliable production process developed by Chr. Hansen’s experts, can produce delicious sausages with the correct Italian taste profile produced faster at less cost with higher food safety.

 

With the new cultures and new technology, a salami producer can adapt the fermentation scheme to market requirements. The product range also enables the producer to either accelerate the process by drying excessively towards the end of processing hence creating a very hard surface, or slow down the process to create traditionally high quality flavour profiles, said John Jensen, Marketing Director, Meat Cultures.

 

A further advantage of the new product portfolio is better sliceability of the sausages. The Italian meat culture range can also ensure a very good colour stability.

 

In addition the new cultures show a faster and very stable pH drop, which inhibits the growth of Listeria, Salmonella, etc. in a much better way than existing cultures do - but with no compromise on the existing taste profile of the sausages.

 

Chr. Hansen's new Staphylococci strains give exactly the desired taste profile even at a very fast pH-drop during the first 24 hours.

 

By using these innovative cultures the ripening parameters can also be changed. For instance less dry rim and shorter drying process without change of any sensory feature of the sausage can be obtained through modifying the temperature and applied humidity as well as the management of the air circulation.

 

''Our new starter cultures in combination with the ripening scheme recently developed with an Italian equipment supplier gives a more consistent and reliable production process with stable and equally high quality final products with the typical Italian taste profile. Furthermore a much better control of mould on the surface of the sausages has been observed in trials,'' concludes John Jensen.