The subject of preserving the freshness of meat products is of ever increasing importance. This is because shops are demanding an ever longer shelf life. Hence a shelf life of 60 days or more is not unusual for scalded sausage products. In spite of stringent processing hygiene standards in the production of meat products, product safety cannot be reliably guaranteed beyond a certain storage time without preserving freshness.
The demands of shops can be reliably met by selective use of food acids. Outstanding results are obtained by an intelligent combination of various food acids and their salts acting synergistically. The amount needed can be reduced due to the combined effect.
The F.I.A. has extensive know-how relating to preserving freshness!
The preserving agent can of course be incorporated in a combination compound with reddening agent and chopping agent , or a complete mixture with flavouring.