New meat culture for cooked ham

Natural ingredients supplier Chr Hansen has launched a new meat culture for cooked ham.

The Bactoferm CS-300 culture is also suitable for other cured and cooked meats as well as bacon and fermented sausages like salami.“The main advantage of the two selected bacterial strains used in this blend is their ability to provide a mild, round taste and the typical colour of cooked cured meat products, says says John Jensen, marketing director, Chr. Hansen.“The culture simply has a high nitrate reductase activity and provides the desired colour much faster than market standard.

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