WHICH CULTURE CAN I USE FOR THE SURFACE TREATMENT OF MEAT?
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 very strong competitive mould, not producing toxic components, grows well at low humidity, and at low temperature. The culture contributes to an early visible, uniform, whitish coverage on the meat product. The moulded surface helps the drying process, protects against oxygen and light, and helps preventing appearance of dry rim/case hardening.
Application of Lyocarni FPN-63 will add to the characteristic flavour of moulded meat products. Moreover, during a traditional maturation process Lyocarni FPN-63 will break down lactic acid subsequently resulting in a milder flavour and slightly pH increase.
Additionally, application of Lyocarni FPN-63 will control the surface flora, and consequently, inhibits the growth of indigenous bacteria, potential toxigenic moulds, and yeasts.
Please note that the LYOCARNI FPN-63 attached is the culture for Surface Treatment for meat.
What it is NOT for
* It's NOT for fresh meat (non-cured) or cooked meat that isn't intended to develop mould on the surface.
* It's NOT used for internal starter culture of fermentation (that's a different type of culture in the Lyocarni line).
Attached:
* Specification: Lyocarni FPN-63
For technical assistance:
For pricing and orders:
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