Starter cultures should be understood as microorganisms, supporting the fermentation process of raw sausage products and raw cured products in various ways through their microbiological and enzymatic properties. With Meat Cracks starter- and protective cultures, the customer is always on the safe side. They ensure best fermentation results, promote excellent sensory properties and guarantee optimal product safety.
The extensive product range includes starter- and protective cultures for different applications such as raw cured products and raw sausages.
The portfolio of Meat Cracks includes the following cultures:
• Fast acidifying cultures
• Slow acidifying cultures
• Flavor forming cultures
• Colour forming cultures
• Protective cultures
Through Meat Cracks, customers have the possibility to develop and produce customized cultures.
Functional Description: Ingredients
Presented by: Meat Cracks Technologie GmbH
Exhibitor: Meat Cracks Technologie GmbH