CULTURES FOR MEAT PROCESSING
Yes, we do, however when ordering we would require a lead
time of six (6) to eight (8) weeks. We are able to supply the SACCO Lyocarni range of meat
starter cultures, as listed below:
Lyocarni is a range of starter and protective cultures “Made
in Italy” for meat processing.
They ensure the safety and sensory quality of meat
products. Best and safe processed meat products for the happiness of the
customers.
Attached you will find the SACCO information on meat
cultures.
* SACCO Lyocarni Meat Cultures
* SACCO Protective Cultures for Meat
Related Articles
LYOCARNI SBM-83 - PRECISION FERMENTATION. ENHANCED SAFETY. AUTHENTIC FLAVOUR
Fermented & Cured Meats dates back thousands of years and were originally developed as a method of preserving meat before refrigeration existed. Early civilisations across Europe, Asia, and the Middle East used salt, drying, smoking, and natural ...
LYOCARNI SBM-11: CONTROLLED FERMENTATION. TRADITIONAL CHARACTER. ADDED SAFETY.
Fermented & Cured Meats dates back thousands of years and were originally developed as a method of preserving meat before refrigeration existed. Early civilisations across Europe, Asia, and the Middle East used salt, drying, smoking, and natural ...
IN WHAT SIZES ARE CULTURES SACCO LYOCARNI SBM 11 / 83 AVAILABLE ?
SACCO LYOCARNI SBM 11 / 83 is a salami culture that comes in conveniently sized packets. The precision and reliability of this batch size make it an ideal choice, offering convenience and efficiency providing the perfect solution for your ...
SACCO PRESENTATIONS ON MEAT CULTURES
NEW MEAT CULTURES FROM SACCO – 2025 A Short Introduction Overview Starter cultures are living microorganisms that regulate meat fermentation, ensure product quality, prevent undesirable microflora, and create consistent results. Main Microorganisms ...
WHICH CULTURE CAN I USE FOR THE SURFACE TREATMENT OF MEAT?
LYOCARNI FPN-63 Lyocarni FPN-63 is a mould culture for surface treatment of meat products - specifically for application on dry-cured whole-muscle or sausage products (such as salami). The culture consists of a Penicillium nalgiovense, which is a ...