CULTURES FOR WHOLE MUSCLE


CULTURES FOR WHOLE MUSCLE

The technological advances, due to the use of starter cultures in the production of salami, have favored the use for controlling the acidification. Also in the production of semi cured muscles, such as ham, Italian speck, cappicola, bacon and beef bresaola, the use of staphylococci for fostering the development of color, ensuring the stability and the development of aroma, is recommended. Both with injection or by churning the staphylococci penetrate into muscle guaranteeing the application benefits of the cultures.

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