New meat culture gives quality a lift in cooked ham

摘要

The world's total meat supply keeps increasing. Sky-rocketing by 300% from 1961 to 284 million tons in 2007, world meat consumption is expected to double once more by 2050 (source: The New York Times). Chr. Hansen's new solution targets the part of a 20 million tons cooked meat segment that experiences quality issues in terms of formation of holes in cooked ham or cooked whole muscle products. The holes/pores are mostly caused by spoilage bacteria which produce gas as part of their metabolism.