It is a liquid mixture of carefully selected ingredients (lactate and acetate) chosen in proportions that ensure effective protection and shelf life of all meat and fish products. It inhibits the growth of microorganisms (mainly coliform bacteria, lactic acid bacteria and pathogenic bacteria such as: Staphylococcus aureus, Salmonella ssp., Clostridium botulinum and Listeria monocytogenes); product recommended for manufacturing mett, raw sausages, maturing products, products with the addition of mechanically separated meat and mechanically separated poultry, as an addition to rind emulsion and addition to brine (eliminating the infection in raw meat intended for smoked meat); the product can be used by injection as a protection against microbial changes in pork and poultry half-carcass; the product can be applied for soaking of natural casings used in the production of microbiologically sensitive meat products (e.g. raw sausage)
Recommended dosage of 1% in ready smoked meat.
The formula for the addition of Bestate-P in smoked meat
Bestate-P additive into brine = (100% + A) (100% – B)/A 100%
A – assumed injection level (%)
Recommended amount of Bestate-P additive per 100 litres of brine
We recommend adding the preparation to all sausage stuffing – 0.9% per stuffing while taking into account the standard loss in heat treatment.
The formula for the addition of Bestate-P in scalded sausages
Bestate-P additive for stuffing = W *(100% – U)
W – amount of meat stuffing per mixer (kg)
This ensures much greater shelf life of sausages, even in the absence of the continuity of cold chain
Thanks to soaking of pig intestines in a 5% Bestate-P solution for 1 h, the intestines are characterized by significantly longer life in sausages (even if the sausage is not smoked).
Bestate-P additive in an amount of 1% per weight of rind emulsion significantly extends the life of cured meats containing rind emulsion.
Pork and poultry half-carcases
Spraying pork half-carcasses with a 20% solution of Bestate-P (25 kg Bestate-P and 100 kg of water) has a beneficial effect on the results of microbiological swab tests of the surface of half-carcasses intended for export. Poultry carcases can be secured through the use of the sprayed preparation for 2 minutes in the last period of spraying of already chilled carcasses.
Zalecamy zastosowanie preparatu Bestate-P w ilości 1 % w celu zabezpieczenia ich trwałości. Od momentu dodania preparatu mięsa są stabilizowane mikrobiologicznie.
We recommend the use of Bestate-P preparation in the amount of 1% in order to ensure their long shelf life. From the moment of addition of the preparation, the meat is stabilised microbiologically.
We recommend Bestate-P preparation as an additive to semi-dried products (dosage: 1% per finished meat product). At the first stage of drying the life of these products it is very variable. Bestate-P ensures the repeatability of taste and eliminates acidification
An additive to all offal products such as head cheese and pate in the amount of 1% per finished product.
Culinary meat and raw sausages
Bestate-P significantly extends the life of culinary meat, raw white sausages and raw Polish smoked sausage with 1% if additive per finished product.
1% if additive per finished product
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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):