PH Liquid System

International standards for buffer grade concentration and period of shelf live using PH Liquid Extract and Buffer Phosphate 60152


For the first time in the meatworld: publication of buffer tables

  products min. - max.
Buffer code 1 salami products Buffer pH 4.8 - 5.1
Buffer code 2 curing products Buffer pH 5.3 - 5.6
Buffer code 3 heated cutter products:meat sausages Buffer pH 5.9 - 6.2
Buffer code 4 heated liver preparations Buffer pH 5.9 - 6.2
Buffer code 5 all heated ham preparations Buffer pH 5.9 - 6.2
Buffer code 6 canned products Buffer pH 6 - 6.2

 

Shelf live : adapt temperature according to product

Buffer code 1 1 month up to 9 months
Buffer code 2 2 months up to 1 year
Buffer code 3 3 months up tot 9 months
Buffer code 4 3 months up to 6 months
Buffer code 5 3 months up to 1 year
Buffer code 6 1 year up to 3 years


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 values : external film for products after 24 hours

  products min. - max.
Buffer code 1 vacuum packaging beaf - veal - pork - mouton:
muscle meat
chicken breast meat and fillet of turkey
Buffer pH 4.5 - 5.2

Buffer pH 4.8 - 5.2

Buffer code 2 vacuum packaging hamburger - fresh minced meat - fresh
sausages and other fresh preparations based
on muscle meat - fat - liquid - PH Liquid buffer
phosphate + dextrose + herbs
Buffer pH 5 - 5.8
Buffer code 3 vacuum packaging pure minced muscle meat
beef - veal - pork + PH Liquid buffer
phosphate and dextrose
Buffer pH 5.1 - 5.8

 

Shelf live : adapt temperature according to product

Buffer code 1 min. 1 month up to max. 3 months according to muscle product
Buffer code 2 min. 1 month up to max. 2 months according to muscle product
Buffer code 3 min. 10 days up to max. 15 days according tot muscle product

 

Special remarks : pH measurement of fresh muscle meat after 24 hours

  1. Muscle meat with a pH value of 6 is allowed. It is not suitable for vacuum packaging.
  2. A buffer film around the product ideally has an average value somewhere in between minimum and maximum. E.g. buffer code 1 : fresh beef (muscle meat) products : pH 5,1.
    An external film using PH Liquid 6014 is automatically applied if the right spraying or atomizing system is used.

Hamburger


Sample orders


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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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