Cooked meat
We develop tailored solutions for cooked meat products, with a strong focus on quality, safety, and technological performance. Our solution is specifically designed to meet the demands of applications such as bacon, knacks, and cooked ham.
Thanks to a rigorous strain selection process, we offer:
- Effective control of Listeria monocytogenes, without compromising the product’s sensory profile.
- Enhanced microbiological stability throughout shelf-life.
- Optimal compatibility with thermal processes and typical cooked meat formulations.
The most compelling results have been observed in bacon and knack matrices, where our solution has demonstrated excellent performance under industrial conditions.
Related products
Bioprotection
Bioprotection refers to enhanced food safety and extended shelf life of foods by indigenous and/or intentionally added microflora. LALCULT® Protect range offers many several benefits for food producers and consumers.
Fresh meat
Fresh meat, including sausages, is a tasty protein source but carries microbiological risks. Listeria monocytogenes, the bacterium causing listeriosis, is a serious threat. To address this, we offer cultures for fresh meat using a unique Carnobacterium maltaromaticum strain.
Dry fermented & cured meat
As the ideal partner for enhancing the organoleptic profile of the final product, we provide a variety of options to elevate color, flavor, and safety in dry-cured fermented meat products.