Dry and cured meat
As the ideal partner for enhancing the organoleptic profile of the final product, we provide a variety of options to elevate color, flavor, and safety in dry and cured meat products.
LALCULT® Carne and MEAT RIPENING, our starter cultures, cater to a wide array of fermented and cured meat applications, ensuring your products excel in both quality and taste. They achieve:
- Reliable red color development
- Flavor formation with or without acidification. Our lactic starter cultures support various acidification processes, from very fast to slow processes
- Textures ranging from elastic to robust firmness
- Additionally, we offer starters that enhance color and flavor without affecting the acidification of your products
LALCULT® Superficie range, our surface cultures, enhance the appearance and safety of dry and cured meat products, contributing to the overall quality and appeal of your products. They ensure:
- Consistent mold growth and desirable surface characteristics
- White and short or velvety coverage
- Mediterranean or Iberian flavors
Related products
Fresh meat, including sausages, is a tasty protein source but carries microbiological risks. Listeria monocytogenes, the bacterium causing listeriosis, is a serious threat. To address this, we offer cultures for fresh meat using a unique Carnobacterium maltaromaticum strain.
Listeria monocytogenes contamination in ready-to-eat fish and cold smoked salmon is a major concern due to its ability to grow at low temperatures and persist in processing areas. To address this, we provide a bioprotective culture using a unique Carnobacterium maltaromaticum, selected by Ifremer.
Bioprotection refers to enhanced food safety and extended shelf life of foods by indigenous and/or intentionally added microflora. LALCULT® Protect range offers many several benefits for food producers and consumers.