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The use of protective cultures is a way to enhance the quality and safety of meat products by controlling the indigenous flora. These cultures add an extra protective hurdle in the production of a meat product.
Protective cultures can be applied to raw or cooked processed meat product either in combination with a fermentation culture or as an adjunct culture. Please contact our Innovation Technology Center in Pohlheim for further information and detailed advice:
Chr. Hansen GmbH
Giessener Strasse 94
D-35415 Pohlheim
Phone: +49 64 03 95 010
