STARTER- AND PROTECTIVE CULTURES - Meat …...The Meat Cracks Technologie GmbH develops, produces...

STARTER- AND PROTECTIVE

CULTURES

RICHT UNGSWEISENDE FLEISCHTECHNOLOGIE

222

33

CONTENT

S TARTER- & PROTEC T IVE CULT URES

Why cultures? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Cultures for the sausage- and meat industry . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Meat Cracks cultures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

COMPANY

About us . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Culture production. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Research & development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

From idea to market maturity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

PRODUK TE

CF | Colour- and flavour forming cultures . . . . . . . . . . . . . . . . . .9

FA | Fast acidifying starter cultures . . . . . . . . . . . . . . . . . . . . . .10

SA | Slow acidifying starter cultures . . . . . . . . . . . . . . . . . . . . .12

RS | Combination of ripening- and protective cultures . . . . . .13

Safe | Protective cultures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Activation medium MeatSafe MC-RE-200 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

QualityQuality

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STARTER- & PROTEC TIVE CULTURESMICROORGANISMS IN FOOD

Meat- and sausage products provide, like many other foods, an ideal breeding ground for both beneficial and harmful microorganisms such as bacteria, yeasts and fungi. Harmful microorganisms and pathogenic germs spoil food up to full inedibility, which can lead to dangerous food-borne infections. On the other hand, beneficial microorganisms are not only able to suppress spoilage microorganisms and therewith increase food safety, they also significantly improve colour and taste of the products.

CULTURES FOR THE SAUSAGE- AND MEAT INDUSTRYMAT UR ATION, S TABIL ISAT ION & PROTEC T ION

Starter cultures are microorganisms that support the fermentation process of raw sausage products and raw cured products with their microbiological and enzymatic properties in many ways. M-CULTURE® starter- and protective cultures from Meat Cracks meet the highest standards of the sausage- and meat industry. They ensure best fermentation results, promote outstanding sensory properties and guarantee optimal product safety.

A defined and standardised addition of M-CULTURE® starter cultures contributes to:► Best possible reproducibility► Optimal process control► Highest product safety and quality► Advantage in process speed

Moreover, M-CULTURE® protective cultures are effective in the following key areas:► Effect of competitive inhibition (inhibition effect)► pH-value reduction caused by lactic acid bacteria for suppression of pathogenic microorganisms► Formation of antagonistic metabolites (bacteriocins) and inhibition of gram-positive bacteria

such as listeria

FOR CUSTOMIZED

PRODUCTS

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MEAT CRACKS CULTURESSPECIALLY TAILORED TO YOUR REQUIREMENT S

Through Meat Cracks, customers have the possibility to develop and produce customized cultures. Meat Cracks offers:► Broad range of different, customizable culture strains► Definition of the exactly required range of services► Development and production of specifically optimized culture mixtures► Private labels

Competent advice and complete service:► Many years of experience► Very fast development times► Consideration of individual flavours► Optimization of raw- and auxiliary materials► Test productions► Targeted production support

FOR CUSTOMIZED

PRODUCTS

The user is always on the safe side with Meat Cracks M-CULTURE® starter- and protective cultures. They ensure best fermentation results in the production of raw sausage products and raw cured

products, promote outstanding sensory properties and guarantee optimal product safety.

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CULTURE PRODUC TIONThe initial production of microorganisms is carried out in our in-house fermentation plant, which is the core of the culture production. The further production process of the M-CULTURE® starter- and protective cultures takes place in our in-house class 10 cleanroom. The most important working steps are carried out under LaminarFlow, which guarantees a completely safe production without any foreign germs.

Moreover, all M-CULTURE® cultures are tested for quality and effectiveness in our in-house laboratory and by external accredited laboratories:

► Acidification activity tests► aw-value measurements► Microbiological analyses► Storage tests

ABOUT USThe Meat Cracks Technologie GmbH develops, produces and sells starter- and protective cultures, functional additives and spice mixtures to the food industry, in particular to the meat- and sausage products industry. With our experienced experts and innovative special solutions, Meat Cracks provides a worldwide benefit in competitive technology for its customers since the company foundation in 2001.

As an owner-managed company, the Meat Cracks Technologie GmbH is an always flexible and reliable partner. Managing director Gregor Scheffer looks back on many years of experience in the production of meat- and sausage products. This knowledge is pooled in all his operations to the benefit of the customer: „We speak your language“.

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RESEARCH & DEVELOPMENTCustomer specific projects, ranging from request over development work to sample productions in the meat technical centre, are solved professionally. With state-of-the-art equipment, many industrial production situations, from raw sausage maturing processes to the production of cooked ham, can be carried out on pilot plants.The research- and development centre offers a broad range of services for both Meat Cracks customers and the company itself:

► Testing and evaluation of new raw materials► Development of new and innovative compounds and production technologies► Application tests with the developed compounds► Product presentations and tastings with customers► Sample productions of raw sausages

FROM IDEA TO MARKET MATURITYMeat Cracks customers have the possibility to delegate commissional work to the Meat Cracks development centre, which opens up new perspectives and market opportunities. Together with the customers, projects are led to success with maximum safety in a very short time.

► From product idea to series production► Trials on customer order► Scientific documentation► Tasting and evaluation of jointly developed products► Guaranteed protection of all project information► Short development cycles► Organization of international customer seminars

and subject-specific workshopsFOR CUSTOMIZED

PRODUCTS

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QUALITYEveryone who carries responsibility for food ingredients relies on continuous and consequent quality assurance. The Meat Cracks Technologie GmbH quality management system is certified according to the International Featured Standard (IFS) Food in their currently valid version on higher level. Moreover, several products can be offered in Halal (incl. passover) quality, respectively.

Several control mechanisms such as sieving and microbiological analyses like activity tests promote the intended „0-mistake“ management.

RICHT UNGSWEISENDE FLEISCHTECHNOLOGIE | ROHWUR S T

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CF [COLOUR & FLAVOUR]

COLOUR- AND FLAVOUR FORMING CULTURES

Art.-No. Name Composition Application Packaging

44.00005 M-CULTURE® CF 11

• Staph carnosus – For all types of raw sausages and raw ham requiring good colour formation

20 g (for 100 kg)


• Staph xylosus – For all types of raw sausages and raw ham requiring good colour formation

20 g (for 100 kg)


• K salsicia • Staph carnosus

– For all types of raw sausages and raw ham requiring very good flavour formation and reddening

25 g (for 100 kg)


• K salsicia • Staph carnosus

– For all types of raw sausages and raw ham requiring increased nitrate reduction and flavour formation

– Also suitable for nitrite curing salt free products

25 g (for 100 kg)

1010

FA [FAST ACIDIF ICATION]

FAST ACIDIFY ING STARTER CULTURES


44.01153 44.0015044.01154 44.00053

M-CULTURE® FA 38

• Staph carnosus • Staph xylosus • Lb curvatus • Pd pentosaceus • Db hansenii

– For all types of sliceable raw sausages requiring very fast acidification and characteristic flavour (Teewurst)

– Top-Seller

20 g (for 100 kg) 30 g (for 150 kg)40 g (for 200 kg) 200 g (for 1000 kg)

44.00013 M-CULTURE® FA 31

• Staph carnosus • Staph xylosus • Lb curvatus

– For all types of sliceable raw sausages requiring fast acidification and good reddening (Minisalami/Pfefferbeißer)

20 g (for 100 kg)


• Pd pentosaceus • Lb plantarum • Staph xylosus

– For all types of sliceable raw sausages, from small to big calibers, requiring fast acidification

– Broad spectrum culture

20 g (for 100 kg)

4,8

5,0

5,2

5,4

5,6

5,8

6,0

6,2

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70

pH-v

alue

Time in hours

M-CULTURE® FA 38 M-CULTURE® FA 31 M-CULTURE® FA 35

Acidification curves of some fast acidifying Meat Cracks starter cultures:

1111

4,8

4,9

5,0

5,1

5,2

5,3

5,4

5,5

5,6

5,7

5,8

5,9

0 5 10 15 20 25 30 35 40 45 50 55 60

pH-v

alue

Time in hours

M-CULTURE® FA 44 M-CULTURE® FA 48 PEK M-CULTURE® FA 53 M-CULTURE® FA 103 SSP

Acidification curves of some fast acidifying Meat Cracks starter cultures:


44.00077 44.00065

M-CULTURE® FA 44

• Staph carnosus • Staph xylosus • Lb curvatus • Lc lactis • Db hansenii

– For all types of sliceable raw sausages requiring very fast acidification and characteristic flavour

– Optimal gelation

50 g (for 100 kg) 100 g (for 200 kg)

44.00019 44.00048

M-CULTURE® FA 48 PEK

• Staph carnosus • Staph xylosus • Lb curvatus • Lc lactis • Db hansenii

– For all types of sliceable raw sausages requiring very fast acidification and mild flavour

– Optimal gelation– Cost-efficient culture

50 g (for 100 kg) 100 g (for 200 kg)


• Lb curvatus • Staph carnosus

– For all types of sliceable raw sausages requiring fast acidification and good reddening

– "Fast Track"

20 g (for 100 kg)

44.00330 44.00332 44.00335

M-CULTURE® FA 103 SSP

• Lb curvatus • Lb sakei • Staph carnosus

– For all types of sliceable raw sausages requiring fast acidification and good reddening

– Top-Seller

20 g (for 100 kg) 30 g (for 150 kg) 40 g (for 200 kg)

1212

SA [SLOW ACIDIF ICATION]

SLOW ACIDIFY ING STARTER CULTURES


44.00012 M-CULTURE® SA 26

• Pd acidilactici • Lb plantarum • Staph carnosus

– For all types of raw sausages and raw ham requiring mild acidification– Good reddening

20 g (for 100 kg)

44.00232 M-CULTURE® SA 27 NO3R

• Pd acidilactici • Lb plantarum • Staph carnosus • K salsicia

– For all types of raw sausages and raw ham requiring mild acidification– High nitrate reductase– Good flavour

20 g (for 100 kg)


• Staph xylosus • Staph carnosus • Lb plantarum

– For all types of raw sausages and raw ham, especially French and Italian salami, requiring mild acidification

– Good reddening– Characteristic flavour– Top-Seller

20 g (for 100 kg)


• Staph xylosus • Staph carnosus • Db hansenii

– For all types of raw ham requiring fast reddening and good flavour – Does not contain acidifying culture strains

20 g (for 100 kg)

4,8

5,0

5,2

5,4

5,6

5,8

6,0

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90

pH-v

alue

Time in hours

M-CULTURE®SA 26 M-CULTURE®SA 27 NO3R M-CULTURE®SA 28

Acidification curves of some slow acidifying Meat Cracks starter cultures:

1313

RS [R IPENING & SAFE]

COMBINATION OF RIPENING & PROTECTIVE CULTURES


44.0061944.0061744.00609

M-CULTURE® RS 38

• Lb curvatus • Lb plantarum • Pd pentosaceus • Staph carnosus • Staph xylosus • Db hansenii

– For all types of sliceable raw sausages from small to big calibers requiring very fast acidification, characteristic flavour and special protection against listeria

– Broad spectrum culture

20 g (for 100 kg) 40 g (for 200 kg)60 g (for 300 kg)

44.0064644.0063244.00635

M-CULTURE® RS 103

• Lb curvatus • Lb plantarum • Lb sakei • Staph carnosus

– For all types of sliceable raw sausages requiring fast and good reddening and special protection against listeria

20 g (for 100 kg) 40 g (for 200 kg)200 g (for 1000 kg)

44.0063644.00637

M-CULTURE® RS 107

• Lb curvatus • Lb plantarum • Lb sakei • Staph carnosus

– For all types of sliceable raw sausages requiring fast and good reddening and special protection against listeria

– Top-Seller

20 g (for 100 kg) 40 g (for 200 kg)

4,7

4,9

5,1

5,3

5,5

5,7

5,9

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70

pH-v

alue

Time in hours

M-CULTURE® RS 38 M-CULTURE® RS 103 M-CULTURE® RS 107

Acidification curves of some Meat Cracks ripening and protective cultures:

1414

SAFE [SAFETY]

PROTEC TIVE CULTURES


44.00154 44.00157

M-CULTURE® Safe 1100

• K varians • Staph carnosus • Lb curvatus • Staph xylosus

– For all types of sliceable and spreadable raw sausages requiring safe protection against listeria and mild acidification

– Protective strain: Lb curvatus

25 g (for 100 kg) 50 g (for 200 kg)

44.00254 M-CULTURE® Safe 2100

• Staph xylosus • Staph carnosus • Lc lactis • Lb plantarum

– For all types of sliceable and spreadable raw sausages requiring safe protection against listeria and mild acidification

– Protective strain: Lb plantarum

20 g (for 100 kg)

44.0037444.0037944.0038044.00381

M-CULTURE® Safe 3100 SSL

• Staph xylosus • Staph carnosus • Lc lactis • Lb plantarum • Lb curvatus • K varians

– For all types of sliceable (in combination with Meat Safe MC-RE-200 (see page 15) also for all types of spreadable) raw sausages, requiring safe protection against listeria and mild acidification

– Protective strains: Lb plantarum, Lb curvatus– Top-Seller– Very good bacteriocin formation ability

20 g (for 100 kg) 40 g (for 200 kg) 100 g (for 500 kg) 200 g (for 1000 kg)

4,5

4,7

4,9

5,1

5,3

5,5

5,7

5,9

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90

pH-v

alue

Time in hours

M-CULTURE® Safe 1100 M-CULTURE® Safe 2100 M-CULTURE® Safe 3100 SSL

Acidification curves of some Meat Cracks rotective cultures:

1515

1

10

100

1000

day 0 day 12 day 21

-

Cell density [cfu/g], Listeria monocytogenes(pool consis�ng of 4 strains))

storage at 7° C

Regula�on (EC)No. 2073/2005:"Zero tolerance"

Regula�on (EC) No. 2073/2005:

100 cfu/g permi�ed

WITHMeatSafeprotec�on

WITHOUTMeatSafeprotec�on

Reduction of listeria in spreadable raw sausages

MEATSAFE MC-RE-200 [AC T IVATION MEDIUM]

According to the EU-regulation no. 2073/2005 on microbiological criteria for foodstuffs, legislation requires that the listeria cell count does not exceed the limit value of 100 cfu/g during the whole shelf life of the product. Therefore, improved listeria protection is required for many meat products.Against this backdrop, Meat Cracks has developed the activation medium MeatSafe MC-RE-200 for the microbiological stabilization of spreadable raw sausages and raw cured belly. It is specially tailored to be used in conjunction with the protective culture M-CULTURE® 3100 SSL.

The limited bacteriocin formation ability of M-CULTURE® 3100 SSL at lower temperatures made it necessary to develop a medium guaranteeing safe protection against listeria in products which are fermented at low temperatures. The specially designed activation medium MeatSafe MC-RE-200 is characterized by simple and secure handling, simple quality assurance, optimized bacteriocin formation, optimal efficacy spectrum and no duty of declaration.

The following figure reveals that a reduction of the listeria cell density during cold storage could be achieved through the addition of the activation medium. By contrast, the reference sample exhibited an increase in the listeria cell density. With regard to the legal regulation on the permitted limit values of listeria, the good bacteriocin formation ability of the Meat Cracks protective culture allows for a broad range of possible applications in the area of ready-to-eat products. Here growth of listeria is possible due to the pH- values and aw-values. For a specific product, we always recommend to carry out a challenge test, in order to document the listeria killing effect according to the EU-regulation no. 2073/2005.

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Meat Cracks Technologie GmbH

Rienshof 2

D-49439 Steinfeld-Mühlen

Germany

+49 5492 9609-0

+49 5492 9609-29

[email protected]

www.meatcracks.de

STARTER- AND PROTECTIVE CULTURES - Meat …...The Meat Cracks Technologie GmbH develops, produces...

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