Universal news.

Exclusive, universal, new improved vacuum conservation system for beef muscle meat with BCL by a natural method.

Advantage :
The pieces of muscle meat vacuum-packed have a storage time of at least 3 to 5 weeks, depending on the storage temperature. A t° between 0 - 2 ° C is recommended for the best possible preservation.

  1. Mist the outside of the muscle meat well with BCL. This will automatically result in a buffer pH value of 5.1.
  2. After a storage time of 1 to 4 weeks the pH rises slightly to 5.15. The smell when opening the vacuum packaging is normal and fresh which gives a big difference compared to muscle meat that has not been treated with BCL.

Pictures below of prepared, vacuum-drawn pieces of pure muscle meat treated with BCL. This is particularly important for meat cutting plants as well as butchers and bacon butchers.


Vacuum packaging after 8 days

Vacuum packaging after 8 days

Vacuum packaging after 8 days

Vacuum packaging after 21 days

Remove the small filter, because BCL is viscous

 

 

 

             
NATUREL cured boned pork ham - buffer pH : 5.4

 

DRY SALTED PORK HAMS WITH BONE

We have a very important production system for dry salted hams (fresh hams between 9 and 11 kg).
This old curing system is based on the technology of Spanish and Italian meat processors in the 1950s and 1960s and has gradually evolved and been adapted up to this day.
A major advantage of this curing system is a minimal loss of 1/thousand hams for pigs bred locally in Spain and Italy. All other countries export fresh hams to Italy and Spain, but these hams have a loss of minimally 5 and maximally 7/thousand hams. A maximum of 10 meat processors on the world market have knowledge of this superior curing system.
The slow curing process takes 3 to 6 months. The hams can continue to dry for several years while stored.

This is an introduction, intended to inform you that PH Liquid has the knowledge to implement this system and integrate it into your production process.
As we only provide this top technology to 3 to 5 plants per country, please indicate your name, address and job title below in order to obtain the formula and the information.

History

Salt, spices and wine have been used as preservatives for thousands of years.
The use of saltpetre has also been known since time immemorial. In 1891, Polenski discovered that nitrate is converted into nitrite during the curing process. Eight years later, K. B. Lehmann observed that the red colour of cured meat is entirely due to the action of nitrite and not nitrate. In 1901, J. S. Haldane discovered the mechanism behind this process. He demonstrated that the red colour is the result of nitric oxide reacting with the meat's pigments.

In the 1960s and 1970s, biochemist Frank Herreygers conducted important tests with herbal oil extracts on glucose/fructose carriers in brines (flavour enhancers) for lightly salted hams (diet ham).
To date, blends have been used containing coarse sea salt, saltpetre and herbal oil extracts to successfully prepare the DIET HAM production system. Lightly salted hams are cured with a buffer pH value of 5.4 for 9 to 12 months before obtaining their full colour, flavour, aroma and texture.
Four European cured hams (from Spain, Italy, France and Belgium respectively) were tested by a tasting panel consisting of 10 people, who ranked the hams on a scale from 1 to 10. The test produced the following result:

Spanish hamscore 9
Italian ham         score 8.5
French hamscore 8.25
Belgian hamscore 8.25

Belgian hams are often produced from the pig breed Piétrain.
Piétrain is a Belgian breed of pig that was bred exclusively in the village of Piétrain near the city of Jodoigne between 1920 and 1950. It is white with black spots.

The breed stems from crossing the Belgian Landrace with English Berkshires imported after the First World War due to a lack of breeding pigs. In those days, pigs were not only raised for their meat, but also for their lard. When prosperity increased after the Second World War, the demand for high-quality pork grew accordingly

Source: Frank Herreygers, Biochemist

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TURN YOUR IDEAS INTO REALITY WITH APPLIED BUFFER GLUCOSE TECHNOLOGY CLEAN LABEL WITH A MINIMUM OF E NUMBERS, LIMITED TO KNO2 OR KNO3 - PHOSPHATES AND DIFFERENT WATERBINDERS.
by the technical team, PH Liquid Belgium NV and Belgosuc NV.

Buffer systems and buffer films can support meat producers in their prevention against food infections caused by harmful germs and bacteriological contamination from salmonella, listeria and E.coli 0157:H7.
By applying buffer systems in the preparation of heated meat products like ham, bacon, freshly salted and/or smoked bacon meant for slicing and pre-packaging, further gas development is avoided and the colour, taste and smell of the product remains optimal for the duration of a longer shelf life.

Buffer glucose technology

PH Liquid is a world leader in the supply of buffer systems and buffer films according to patented applications for fresh and all heated meat, liver and fish preparations, matured and cured meat and fish products.
Bufferglucose Syrup is a concentrated natural balanced extract of fructose-glucose syrup, aroma’s, natural fruit-,plant- and herbal extracts, for a healthier product. Using Bufferglucose Syrup results in a production system with 50% less sodium chloride and 30-50% less nitrite in order to achieve a healthier finished product. Apart from the physiological effect against regular brine bacteria developments, it also has other regulatory effects that are very important for meat product preparation technology.
The mildly reducing effects of fructose-glucose syrup, natural flavour fermented sugar, natural plant-herbal extracts ensure regular nitrite reactions. These components are chosen in such a manner that the meat's pH value always remains within its natural limits.

Thanks to its correct and controlled composition, Bufferglucose Syrup combines high safety with a guaranteed effect.
In view of the strong effects, the prescribed quantities as well as the working method need to be observed closely so as to use the advantages of Bufferglucose Syrup to the full.
The simultaneous use of Bufferglucose Syrup and buffer phosphates results in the creation of a buffer stabilising the essential pH on its value, even in case of unfavourable circumstances.
In conjunction with the sweet and sour medium of Bufferglucose Syrup, the mildly alkaline buffer phosphates constitute a buffer of the desired pH which stabilises the pH on the effective value through its buffering effect even in case of unfavourable conditions. Bufferglucose Syrup is used in the production of pickled and smoked products and offers extraordinary benefits versus other products used for this purpose, in particular with regard to heated ham. Not only the preparation process, but also the quality and digestibility of the meat products that are prepared with Bufferglucose Syrup improve significantly.
As it is only composed of natural substances such as fructose-glucose syrup, natural flavour fermented sugar and natural plant-herbal extracts, Bufferglucose Syrup is legally allowed and there are no physiological objections against its use.
The addition of Bufferglucose Syrup accelerates the coloration process of pickled goods as initiated by nitrate or nitrite. In this process, excess nitrite in the sausage and meat mass is reduced significantly by 30-50%. It was furthermore found that the permissible quantity of physically harmful nitrite can almost be reduced by half.
Meat products treated with Bufferglucose Syrup not only look tastier, they have indeed a better aroma and a refined taste.

This is especially remarkable with products that have been in storage for quite some time.
In the case of heated sausages, use of Bufferglucose Syrup results in a tender and yet crisp casing, while uncooked sausages obtain a spicier aromatic taste (salami ranges).
Thanks to its antioxidant characteristics, Bufferglucose Syrup slows down the process of going rancid, so that longer freshness is ensured with a guaranteed buffer system.

Benefits of application

Fructose-glucose syrup, natural flavour fermented sugar and natural plant-herbal extracts are generally known to inhibit and prevent the growth or spread of Listeria, Clostridium, Salmonella and E.coli

  • stable buffer pH value for all fresh and heated meat products with a final buffer pH value of 6.2
  • improved colour preservation
  • improved odour
  • no discoloration of the surface after the products are cut in case of further storage under the counter
  • improved cutting properties of heated products in case of slicing system
  • full control of the yeast and mould development
  • no gas development in case of pre-packaging of heated products such as hams, mortadella and frankfurter sausages during the normal storage period
  • prolonged shelf life of your products
  • control of Lactobacillus lactis, Clostridium botulinum, Listeria monocytogenes, Salmonella enteritidis, Staphylococcus aureus and Escherichia coli micro-organisms.


Information is available upon request from info@ph-liquid.com

 

Secure prepared meat production systems.

BUFFERGLUCOSE CLEAN LABEL®
Replacement for e-numbers

Text Belgosuc Nv and PH Liquid Belgium Nv patent pending.

Bufferglucose Clean Label® for healthier and safer prepared meat production systems. Avoids outbreak and/or growth of following bacteria : E.coli, Salmonella, Listeria and Campylobacter and this by using healthy fresh muscle meat with the correct slaughter pH value of 5.6 – 5.8 after 24 hours slaughter time.

Analysis results of Bufferglucose Clean Label®

Challenge test, growth of Salmonella and Campylobacter in Bufferglucose Clean Label

Offer#: 1901123

Starting date: 11/03/2019

End date: 18/03/2019

Sample indentification:

Sample 1: Bufferglucose Clean Label

Sample discription: fructose-glucosesirope with natural aroma and natural plant extracts.

Strains: Salmonella enterica ATCC 13314
Campylobacter jejuni spp. Jejuni ATCC 33291

Analytical method: Salmonella quantification according to ISO 6597 modified
Campylobacter quantification according ISO 10272-2

Test setup:

Microorganisms were added to the pure Bufferglucose Clean Label product in a ratio of 1/10. The concentration of the microorganisms was determined after contamination and after a 4-day incubation at 42°C. Simultaneously a negative control using buffered penton water (BPW) was contaminated with the same concentration of microorganisms and incubated under the same conditions to determine difference in growth.

Results:

Blank: Salmonella and Campylobacter were not detected in the test product.

Salmonella Day 0
Initial contamination in BPW (negative control) 14.000.000 (log 7.15) cfu/ml
Initial contamination in Bufferglucose Clean Label 67.000 (log 4.83) cfu/ml

Salmonella Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label 1.800.000 (log 6.26) cfu/ml

Campylobacter Day 0
Initial contamination in BPW (negative control) 1.200.000 (log 6,08) ufc/ml
Initial contamination in Bufferglucose Clean Label <1 (log 0) cfu/ml

Campylobacter Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label <1 (log 0) cfu/ml

Conclusion:

  • Directly after contact with the test product there was a strong reduction of Salmonella of 2.32 log. After 4 days of incubation at 42°C the growth of Salmonella was determined but limited to 0.89 log under the initial contamination level.
  • Most probably there was a death of the Campylobacter strain directly after contact with the test product. Also after a microphilic incubation at 42°C there was no growth determined of Campylobacter.
  • It needs to be taken into account that this test was performed under lab conditions.

Antwerpen, 20/03/19



Challenge test, growth of Listeria monocytogenes and Escherichia coli in Bufferglucose Clean Label

Offer#: 1901123

Starting date: 3/4/2019

End date: 10/4/2019

Sample indentification:

Sample 1: Bufferglucose Clean Label

Sample discription: fructose-glucosesirope with natural aroma and natural plant extracts.

Cepas: Listeria monocytogenes NCTC 11994
Escherichia coli NCTC 9001

Analytical method: Listeria spp. quantification according to ISO 11290-2 modified
Escherichia coli quantification according ISO 16649-2

Test setup:

Microorganisms were added to the pure Bufferglucose Clean Label product in a ratio of 1/10. The concentration of the microorganisms was determined after contamination and after a 4-day incubation at 42°C. Simultaneously a negative control using buffered penton water (BPW) was contaminated with the same concentration of microorganisms and incubated under the same conditions to determine difference in growth.

Results:

Blank: Listeria and E. coli were not detected in the test product.

Listeria Day 0
Initial contamination in BPW (negative control) 18.000.000 (log 7.26) cfu/ml
Initial contamination in Bufferglucose Clean Label 7.100 (log 3.85) cfu/ml

Listeria Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label <1 (log 0) cfu/ml

E. coli Day 0
Initial contamination in BPW (negative control) 68.000.000 (log 7,83) ufc/ml
Initial contamination in Bufferglucose Clean Label 720.000 (log 5.86) cfu/ml

E.coli Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label <1 (log 0) cfu/ml

Conclusion:

  • Directly after contact with the test product there was a strong reduction of Listeria of 3.41 log. After 4 days of incubation at 42°C the growth of Listeria was not detected.
  • Directly after contact with the test product there was a strong reduction of E. coli of 1.97 log. After 4 days of incubation at 42°C the growth of E. coli was not detected.
  • It needs to be taken into account that this test was performed under lab conditions.

Antwerpen, 11/04/19

 

Challenge test, growth of Staphylococcus aureus, Bacillus cereus, Candida albicans en Enterococcus feacalis in Bufferglucose Clean Label

Offer#: 1901123.004 Starting date: 23/07/2019 End date: 01/08/2019

Stample identification: Sample 1 : Bufferglucose Clean Label
Sample discription: fructose-glucosesirope with natural aroma and natural plant extracts.
Strains: Staphylococcus aureus: RM04
Bacillus cereus: RM05
Candida albicans: ATCC 10231
Enterococcus faecalis: RM15
Analytical method: Staphylococcus aureus quantification according to ISO 6888-1
Bacillus cereus quantification according to ISO 7932
Candida albicans quantification according to ISO 21527-2
Enterococcus faecalis quantification according to Agrilab LI/ANL/FSU/054
Test setup: Microorganisms were added to the pure Bufferglucose Clean Label product in a ratio of 1/10. The concentration of the microorganisms was determined after contamination and after a 4-day incubation at 42°C. Simultaneously a negative control using buffered penton water (BPW) was contaminated with the same concentration of microorganisms and incubated under the same conditions to determine difference in growth.
Results: Blank: S.aureus, B.cereus, C.albicans en E.faecalis were not detected in the test product.

Staphylococcus Day 0
Initial contamination in BPW (negative control) 60.000.000 (log 7.78) cfu/ml
Initial contamination in Bufferglucose Clean Label 41.000.000 (log 7.61) cfu/ml
Staphylococcus Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label <1 (log 0) cfu/ml
Bacillus Day 0
Initial contamination in BPW (negative control) 7.400.000 (log 6.87) cfu/ml
Initial contamination in Bufferglucose Clean Label 900.000 (log 5.95) cfu/ml
Bacillus Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label 680.00 (log 5.83) cfu/ml
Candida Day 0
Initial contamination in BPW (negative control) 3.000.000 (log 6.47) cfu/ml
Initial contamination in Bufferglucose Clean Label 2.900.000 (log 6.46) cfu/ml
Candida Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label <1 (log 0) cfu/ml
Enterococcus Day 0
Initial contamination in BPW (negative control) 30.00.000 (log 7.47) cfu/ml
Initial contamination in Bufferglucose Clean Label 53.000.000 (log 7.72) cfu/ml
Enterococcus Day 4 at 42°C
Initial contamination in Bufferglucose Clean Label <1 (log 0) cfu/ml

Conclusion:

  • Directly after contact with the product there was no reduction detected for Staphylococcus. After 4 days of incubation at 42°C no growth was detected.
  • Directly after contact with the product there was a small reduction detected of log 0.92 for Bacillus. After 4 days of incubation at 42°C there was still growth detected at a concentration of log 5.83.
  • Directly after contact with the product there was no reduction detected for Candida. After 4 days of incubation at 42°C no growth was detected.
  • Directly after contact with the product there was no reduction detected for Enterococcus. After 4 days of incubation at 42°C no growth was detected.
  • It needs to be taken into account that this test was performed under lab conditions.