Buffer systems offer higher added value
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 color, taste and smell of the product remains optimal for the duration of a longer shelf life.
The Belgian company PH-Liquid from Knesselare supplies buffer systems and buffer films according to patented applications for fresh and all heated meat, liver and fish preparations, fermented and cured meat products like Salamis and raw hams and fish products. Their product named Bufferglucose Syrup is a concentrated and biologically balanced extract of a range of pure organic food acids, vitamins and aromas on a carbohydrate base. Using this ingredient can result in a production system with 50% less sodium chloride and 30 to 50% less nitrite.
As well as the physiological effect against regular brine bacteria development, the mildly reducing effects of the acids it contains ensure regular nitrate reactions. These organic acids are chosen quantitatively and qualitatively in such a manner that the meat's pH value always remains within its natural limits.
In cooperation with the sweet and sour medium of bufferglucose syrup, the mildly alkaline buffer phosphates constitute a buffer of the desired pH which stabilizes the pH on the effective value through its buffering effect even in case of unfavourable conditions. In view of the strong effects, the prescribed quantities as well as the working method, which are described in clearly defined processing protocols, need to be observed closely so as to use the advantages to the full.
It is used in the production of pickled and smoked products and offers remarkable 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 the ingredient improve significantly. The addition of the product accelerates the colouration process of pickled goods as initiated by nitrate or nitrite. In this process, excess nitrite in the sausage and meat mass is reduced significantly or even removed in its entirety. Meat products treated that way not only look tastier; they have a better aroma and a refined taste. This is especially remarkable with product that have been in storage for quite some time. In the case of heated sausages, use of the product results in a tender and yet crisp casing, while uncooked sausages like Salamis obtain a spicier aromatic taste. Thanks to its antioxidant characteristics, the product slows down the process of going rancid, so that longer freshness is ensured with a guaranteed buffer system.