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Foodcom Method
Solutions
Solution for your milk
Technical assistance
Company
About us
Our team
News
Contact
EN
IT
Schedule a call
Solutions for your meat
WHAT IS A STARTER CULTURE?
It is a high-quality blend of highly concentrated “good” bacteria to be inoculated directly into the meat, dry cured whole muscles or sausages’ mix.
Why use a starter culture?
To improve organoleptic characteristics
To improve food safety
To extend the shelf-life thanks to a better quality
The 3
S
of our starters blends
S
ustainable
Natural products
Opportunities for less use of salt and preservatives
Promote the reduction of food waste
S
afe
Specific action against Gram+ pathogens (Listeria)
S
table
Color stability
Stability of organoleptic characteristics
Elimination of heterofermentations
And you, what do you
produce
?
DRY CURED MEAT
SALAME, BRESAOLA, COPPA,
PANCETTA
Discover more
FRESH MEAT
SAUSAGES, HAMBURGER,
TARTARE, MINCED, COTECHINO
Discover more
COOKED MEAT
HAM, POULTRY HAM, ROASTED HAM,
PORCHETTA, MORTADELLA, WURSTEL
Discover more
Foodcom
listens, sees, formulates
Silvia
silvia.veronesi@foodcom.it
Contact Silvia, your
Foodcom
technician for the meat industry.
Send your request
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