PH Liquid System

Internationale normer for buffergradsstyrken
holdbarhedstid med PH Liquid Extract og
bufferfosfat 60152.

  produkter min. - max.
Bufferkode 1 spejepølsevarer Buffer pH 4.8 - 5.1
Bufferkode 2 røgvarer Buffer pH 5.3 - 5.6
Bufferkode 3 kogte farsvarer kødpølse Buffer pH 5.9 - 6.2
Bufferkode 4 bagte levertilberedninger Buffer pH 5.9 - 6.2
Bufferkode 5 alle kogte skinketilberedninger Buffer pH 5.9 - 6.2
Bufferkode 6 helkonserves Buffer pH 6 - 6.2

 

Holdbarhedstid: temperaturen skal tilpasses iflg. produktet for

Bufferkode 1 1 måned til 9 måneder
Bufferkode 2 2 måneder til 1 år
Bufferkode 3 3 måneder til 9 måneder
Bufferkode 4 3 måneder til 6 måneder
Bufferkode 5 3 måneder til 1 år
Bufferkode 6 1 år til 3 år


Rest KNO2 and KNO3 after cooking and curing
Per kg finished productKNO2 PPM's
Min - Max per kg		KNO3
Min - Max per kg
All heated ham preparations10 - 20 ppm-
All heated liver preparations8 - 25 ppm-
All heated cutter meat products12 - 18 ppm-
All heated canned products5 - 15 ppm-
All salami products8 - 20 ppm18 - 30 ppm
Cured products fresh- and smoked bacon etc ...7 - 25 ppm15 - 25 ppm

Per 100 kg finished productsodium chloridepotassium salt
All heated ham preparations3/41/4
All heated liver preparations3/41/4
All heated cutter meat products3/41/4
All heated canned products3/41/4
All salami products3/41/4
Cured products fresh- and smoked bacon etc ...3/41/4

 

Buffer pH-værdi: ydrefilm til produkt efter 24 timer.

  produkter min. - max.
Bufferkode 1 vakuumpakke okse- kalve- svine-
lam
muskler
kyllingebryst
kalkunfilet		 Buffer pH 4.5 - 5.2

Buffer pH 4.8 - 5.2
Bufferkode 2 vakuumpakke hamburger - fersk hakket kød
ferske pølser
andre ferske tilberedninger
på basis af
muskler+fedt-vand PH
Liquid bufferfosfat
dekstrose-krydderier		 Buffer pH 5 - 5.8
Bufferkode 3 vakuumpakke ren hakket muskelkød
okse - kalve - svine +
PH Liquid
bufferfosfat og dektrose		 Buffer pH 5.1 - 5.8

 

Holdbarhedstid: temperaturen skal tilpasses iflg. produktet for

Bufferkode 1 Bufferkode 1 : Bufferkode 1: 1 måned til 3 måneder afhængig af muskelvare.
Bufferkode 2 Bufferkode 1 : Bufferkode 1: 1 måned til 2 måneder afhængig af muskelvare.
Bufferkode 3 10 dage til 15 dage afhængig af muskelvare.

 

Særlige bemærkninger: pH af ferske muskler efter 24 timer

  1. muskler med pH-måling med pH 6 må og er ikke egnet til vakuumpakning.
  2. Bufferfilm på ydresiden af produktet bør have en gennemsnitsværdi mellem minimum og maksimum
    eks.: bufferkode 1: oksemuskler - ren produkt: pH 4,8
    osv…
    Ydrefilm med PH Liquid 6014 får man automatisk ved at anvende det rette sprøjtesystem eller
    tågesystem.

Hamburger

Sample orders

Company: Telephone: Fax:
Name: E-mail:
Position: City: State/Province:
Address: postal Code: Country:

Request for samples of PH Liquid Extract and Bufferphosphate package free of charge for preparation :

Fresh carcasses + all sorts of vacuum-packed muscle meat – prepackaging with Buffer film PH Liquid Extract + improved explanation about product preparation system. (for export)

     

Buffered and heated ham total 500 kg finished product, all-in sample package (PH Liquid Extract, Buffer Phosphates and Red Star 60158) + improved explanation about product preparation system

     
Fermented salami products, 100 kg finished product,all-in sample package (PH Liquid Extract, Buffer Phosphates and Lacto sausage) + improved explanation about product preparation system
     

Liver preparation, pâté – spreadable, 100 kg finished product, all-in sample package (PH Liquid Extract, Buffer Phosphates and Gela Gelatin) + improved explanation about product preparation system

     
Meat sausage, frankfurters, mortadella,  etc…, 100 kg finished product, all-in sample package (PH Liquid Extract, Buffer Phosphates and Protex Carrageen) + improved explanation about product preparation system
     
Fresh fish fillets for spray or immersion bath system. Buffer Extract Liquid + Buffer Phosphate 60150 + improved explanaiton about product preparation system.
     
Block of 5 kg Gela Gelatin, fungus-free, preparation system with Gela Gelatin powder, Bloom 240 + PH Liquid Extract buffer system with pH-value 4.5 + improved explanation about product preparation system. gela-gelatin®
     
I am looking for exclusive local importers for local distribution of our PH Liquid products to meat factories. The importer needs a place for stockage of the products, a distribution system to meat factories and good connections with meat processors.

 

Layout and construction: Walther Van Kerrebroeck
Technologie and Strategy for PH Liquid Buffersystems

Contact information:
E-mail: info@ph-liquid.com

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