Dear Seafood List members
Have any of you had any experience in the use of lactates as a microbiological hurdle in smoked seafood products? I gather they are gaining popularity in the red meat and poultry industrires. What I have read indicates that they are injected or mixed into minced meats. Does anyone know of applications where they have been applied as a surface treatment or applied in a wet brine? I am interested in finding out more about this type of application - concentrations used, efficacy, affects on sensory properties and any useful tips that you may have in their use.
I'd appreciate any help that members can give.
Many thanks
Irene Thomas
Irene Thomas
Food Assurance Systems Ltd
43 Strathaven Place NELSON
ph +64 3 5452230 fax +64 3 5452236
email: thomasi@xtra.co.nz
This archive was generated by hypermail 2b29 : Mon Nov 27 2000 - 12:26:59 PST