Natural Antistaling Agent for Meat Products

Natural Antistaling Agent for Meat Products Characteristics1. Completely harmless to human; 2. No harmful affect to the digestive tract flora and degradation of the food; 3. Wide bacteriostatic range. This product is a broad spectrum anti-bacterial, good effect, and safer excellent green biological preservative which has a strong inhibition of yeast, bacteria, fungi reproduction. They are especially restraining to the object as follows: Abamectin Pseudomonas genus, Micrococcus, Bacillus, Enterobacter spp, Vibrio, Vibrio spp, Lactobacillus, fungus, aflatoxin, botulinum toxin, E. coli, Salmonella , Proteus spp, Lactobacillus casei, Lactobacillus bacteria, heat-resistant Bacillus, Streptococcus thermophilus, lactic acid bacteria, Staphylococcus aureus glucose and other Gram-yin,-positive bacteria, yeast, etc.; 4, PH stability; 5. Light stability; 6. Temperature stability: adaptability -5 °C - 210 °C. After 30 mins of 180 °C there is no affect to the freshness. Application Method This product is dry powder. You can mix it with raw materials, by adding the amount of about 0.05% if it is a kind of gut product; For meat products ( including all kinds of meat, chicken, duck, etc.), when used as needed dubbed in aqueous of about 0.1% which will be need to keep fresh meat immersed in preservation, to ensure that the surface of fresh meat, chicken, duck inside and outside, which should be all dipped, then out and dry, keep the meat in 4 °C and save it. Or sprinkling the preservative of water on them. Date Analysis 1 Color Changes Meat without preservative can keep original color only 3 days,and with preservative,it last for 18 days. 2 Smell Changes 3 Elastic Changes 4 Viscosity Changes We are professional manufacturer. The following services are offered:Service of OEM brand Processing / Wholesale / Retail Free Samples offered Other quality service with best price! Biological, Natural, Favorable ——BNF——Essence of Our Products