What is the effect of the use of transglutaminase on the overall meat environment as it affects microbial activity? Generally, our goals and priority’s are:
Achieving water salt phase of 20% or more (as it related to the moisture content in the formula (% NaCl x 100/ (% + moisture) = %); Much work on this still remains, especially in a reduced sodium environment. As I have mentioned already, focused development work is under way by myself on this and results will be made available very soon.
What exactly is the water salt phase %?
Maintaining brine to meat ratio that will maximise anti-microbial and anti-botulinal efficacy. Meat to brine ratios of up to 20% brine to 80% meat has been used without the need for any other functionals besides sodium nitrite, sodium ascorbate or erythorbate and phosphates.
What exactly is the water activity?
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