Cargill culture club

- Published: 17 December, 2010

Cargill has launched range of meat ripening cultures, said to have the added benefit of delivering enhanced and distinct flavours for dried fermented meats in less time.

Meat ripening cultures are starter cultures used in the manufacturing process of dry fermented meat products, such as dry sausages, salamis and chorizos. Starter cultures are associations of lactic bacteria (mainly lactobacillus and pediococcus) with staphylococcus; they are used for acidifying and texturising, colouring, flavouring and preserving the end-products.

The new Flavour Start D cultures meat by accelerating and enhancing flavour formation and can also reduce production time, resulting in significant cost savings, said Cargill.