Starter cultures for the meat industry

Starter cultures Meatferm are developed for dry-cured and semi-dry sausages, as well as pork, beef, poultry, and horse meat delicacies. The choice of bacterial strains depends on the desired characteristics of the final product. Meatferm cultures are suitable for both fast and medium-speed fermentation processes. A wide variety of specially selected bacterial strains ensures reliable and consistent production of fermented meat products. Bio-protective starter cultures are used in the production of dry-cured and semi-dry sausages, meat delicacies, steaks, and meat snacks.

Advantages of Meatferm starter cultures

• Meatferm are direct-inoculation cultures, making them very easy to use.

• The product range allows for custom blends or the selection of ready-made ones depending on the desired properties of the final product.

• Highly active bacteria in high concentrations effectively inhibit the growth of undesirable microflora through natural mechanisms.

• Meatferm starter cultures are suitable for various curing temperatures.

• All starter cultures are standardized in activity units according to the company’s reference standard.

Special offer from Tokom-Elit for the perfect flavor of gourmet sausages – spice and flavoring ingredient mixes

“Braunschweig Elite” mix – for Braunschweig-style dry-cured sausage

“Mediterrano Elite” mix – for prosciutto and dry-cured delicacies

“Salami Blitz” mix – for Evening dry-cured poultry sausage

“Pepperoni Elite” mix – for dry-cured Salchichón-type sausage

“Salami Truffle” mix – for refined Fuet and truffle-flavored salami

“Salami Nut Elite” mix – for nut-flavored salami

“Chorizo Elite” mix – for dry-cured and semi-dry Chorizo-type sausages