Treating frankfurter sausages with scallop-shell powder (SSP) significantly reduces the growth of Listeria monocytogenes (LM) and E.coli 0157:H7, and boosts product shelf life, according to a new study.
Brussels-based Galactic is introducing a new ingredient to enable reduced salt in processed meat products, but without impairing the functional characteristics.
Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
Loma Systems has expanded its x-ray and metal detection offering for food manufacturers with the launch of the Loma X4 SideShoot, Loma X4 FinePitch x-rays and IQ3+ PipeLine metal detector.
DSM is launching a new liquid solution for preserving sausages and cheeses, which is said to allow for even surface coverage and overcome the dust and stickiness problems associated with powder-based products.
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
Russian meat firm Mikoyan has been named as the most popular meat
producer on the Russian market. Angela Drujinina talks to
Russian firm Mikoyan about the challenges and opportunities in
Russia's developing meat sector.
Contamination warnings from the UK food agency highlights yet another food product containing the illegal dye Sudan 1 and issues a follow-up warning about eating venison products containing meat contaminated with the drugs immobilon and revivon.
Market Advice has carried out an in-depth analysis of the Moscow
sausage market. The organisation interviewed the sales and
marketing departments of the top 20 largest traders of sausages
& related products in the region.
In 2001 enough sausages were sold in Britain to go around the world
five times. That's a lot of sausages, but also - as the UK food
agency points out this week - a lot of salt.
