SafePro B-LC-78 is a whole muscle culture used during the dry curing process.
The culture is best used for curing large cuts of meat such as Parma, Culattelo and Ibérico de Bellota hams, Coppa (pork neck), Pancetta (pork belly) and Bresaola (beef topside).
SafePro B-LC-78 enhances colour and flavour in cured meat products.
SafePro® B-LC-78 is a freeze-dried food culture for cured and cold fermented meat products. It promotes colour and flavour development and has the ability to help control the growth of Listeria monocytogenes. Additionally, it retards rancidity formation and also has a high salt tolerance.
Dosage
Use 25 grams per 100kg of meat (Use approximately 0.25g per kilo of meat).
How to use SafePro B-LC-78?
Directions for use: The contents of the pouch is added early in the process to ensure a homogeneous distribution.
Storage and Shelf life
As with other cultures, all freeze-dried cultures must be stored at < -17°C and will have a shelf life of up to 18 months. If stored at 5°C in the fridge, shelf life will be at least 6 weeks.
Note: we will post all cultures but please ensure you store them in your freezer/fridge asap.
Product Features
- Properties - Off-white to brownish colour.
- Form - Ground powder.
- Solubility - Water-soluble suspension.
- Kosher Meat Excl. Passover.
- Certified Halal.
- Usage rate is provided on the pack and the product spec sheet is sent with all orders for cultures.
