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Curing aids
Cutter aids
Liverwurst emulsifiers
Preservation aids
Curing aids
Maturing compounds
Starter cultures
Taste enhancers
Anti-bulging aids
Artificial colors
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Anti-bulging aids
From a microbiological point of view meat and sausage products are very delicate products. In spite of tried and tested processes to extend the shelf life like e.g. heat treatment, it may be sensible to additionally protect high quality conserved products. |
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News: InterMeat 2008
was very successful for Scheid
At the InterMeat, which took place in Düsseldorf from 28 Sept. until 1 Oct. 2008, Scheid was traditionally represented with an individual booth.
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