Functional Additives
BECK RotStabil: supporting cured colour development in fermented sausages and dry-cured ham
Good colour is a complete system.
The characteristic cured colour of fermented sausages and dry-cured ham develops through the interaction of curing, raw materials, maturation and chemical and biological reactions within the product. pH, temperature, time and oxygen exposure can all influence this process. Consistent colour development therefore requires more than consideration of a single recipe ingredient. What matters is a coordinated system suited to the product and manufacturing process that supports the desired cured colour.
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Characteristic cured colour as a visible quality feature
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Targeted consideration of colour development in fermented sausages and dry-cured ham
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Adapted to maturation time and processing conditions
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