I forwarded your request to Mr. Lamers at Purac (the
manufacturer). He is the application specialist.
Regards,
Jan
On 28 Nov 2000, Irene Thomas (Food Assurance Systems) wrote, at least in part:
> 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
>
___________________________________________________________________________
Mr. J.(Jan)A.M. Verhoeven, director of Foodfocus Consultancy & Service Food
mailto: info@foodfocus.nl http://www.foodfocus.nl
De Volder 32
NL-5283 ZD Boxtel, The Netherlands
Tel. +31-411-675639 Fax +31-411-671156
_______________________________________
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