Accelerated and Controlled Acidification of Meat Products

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Are you interested in a cost-effective acidifier which facilitates and improves the production of raw and cooked sausages? Or are you looking for a curing accelerator that helps to reduce the residual nitrite content in your product?

This paper discloses the technological functions and benefits of Glucono-delta-lactone (GdL), aiming to support spice and food ingredient blenders as well meat processors to develop safe meat products that contribute to the desired sensorial and technological performance.

 

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