Ph Liquid Technology by studioab

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Foreword Safer meat preparations with PH Liquid technology for buffer systems and buffer films.

Composite ingredients of PH Liquid Extract® : Glucose-fructose syrup, food acids, antioxidants, anti-bacterial fruit, plant and herb extracts. Guaranteed quality for colour, taste and odour. Longer preservation by applying the right buffer pH values. PH Liquid Extract® is formulated on the basis of modern, dynamic and high-quality technology. It is simply the logical consequence of a sophisticated and resolute policy which constantly strives for high-quality products and new applications for the raw materials. Today PH Liquid Belgium Nv can rely on a unique PH Liquid Extract® technology, which is the result of 55 years of uninterrupted research. Thanks to the spread of its activities throughout the world PH Liquid Belgium Nv can offer the world market a guaranteed supply of PH Liquid Extract®. Moreover PH Liquid Belgium Nv can give you "top secret" advice for the development and start-up of new productions. The effectiveness and functionality of PH Liquid Extract® has been demonstrated by 55 years of practice and numerous bacteriological analysis reports regarding Salmonella and Listeria monocytogenes. This product is number 1 on the world ranking of curing and buffering systems for all meat and liver preparations. Please do not hesitate to contact us to test PH Liquid Extract® in your pilot lines and/or to obtain a sample at our e-mail address: info@phliquid.com. PH Liquid Belgium Nv 1

Secure prepared meat production systems.

PH LIQUID EXTRACT 6014/601® with anti-bacterial function. Belgosuc Nv and PH Liquid Belgium Nv.

PH LIQUID EXTRAXT 6014/601® for healthier and safer prepared meat production systems. Prevents outbreak and / or growth of the following bacteria: Listeria, Salmonella and Campylobacter and this when using healthy fresh muscle meat with the correct pH value of 5.6 - 5.8 after 24 hours of slaughtering.

Analysis results of PH LIQUID EXTRACT 6014/601®

Challenge test, growth of Listeria monocytogenes and Salmonella species in PH LIQUID EXTRACT 6014/601® Offer : 2201134001 Sample identification : Sample 1 : PH Liquid Extract 6014/601

Sample description : Fructose-glucose syrup with food acids and antibacterial fruit-, plant- and her extracts Strains : Listeria Monocytogenes NCTC 11994 Salmonella enterica ATCC 13314 Analiithical method: Listeria spp. Quantification according to ISO 11290-2 modified Salmonella quantification according to ISO 6597 modified Test setup : Microorganisms were added to the pure PH Liquid Extract 6014/601 in a ratio of 1/10. The concentration of the microorganisms was determined after contamination and after a 4-day incubation at 42°C. Simultaneously a negative control using buffered penton water (BPW) was contaminated with the same concentration of microorganisms and incubated under the same conditions to determine difference in growth. Results : Blank: Listeria and Salmonella were not detected in the test product. Listeria Day 0 Initial contamination in BPW (negative control)

13.000.000 (log 7.11) cfu/ml 200.000 (log 5.30) cfu/ml

Initial contamination in PH Liquid Extract code 601®

150.000 (log 5.18) cfu/ml

Initial contamination in PH Liquid Extract code 6014®

Initial contamination in PH Liquid Extract code 6014® Initial contamination in PH Liquid Extract code 601® Initial contamination in BPW (negative control)

Initial contamination in PH Liquid Extract code 6014® Initial contamination in PH Liquid Extract code 601®

Initial contamination in PH Liquid Extract code 6014® Initial contamination in PH Liquid Extract code 601® PH Liquid Extract code 6014 ® PH Liquid Extract code 601®

Listeria Day 4 at 42 °C < 1 (log 0) cfu/ml < 1 (log 0) cfu/ml Salmonella spp. Day 0 88.000.000 (log 7.94) cfu/ml 560.000 (log 5.75) cfu/ml 220.000 (log 5.34) cfu/ml Salmonella spp. Day 4 at 42 °C <1 (log 0) cfu/ml <1 (log 0) dfu/ml

pH at 20 °C 1,24 1,52

Conclusion : Sample 1. : PH Liquid Extract code 6014®  Directly after contact with the test product there was a strong reduction of Listeria of 1.80 log. After 4 days of incubation at 42°C the growth of Listeria was not detected..  Directly after contact with the test product there was a strong reduction of Salmonella of 2.19 log. After 4 days of incubation at 42°C the growth of Salmonella was not detected.  It needs to be taken into account that this test was performed under lab conditions

Sample 2 : PH Liquid Extract code 601®  Directly after contact with the test product there was a strong reduction of Listeria of 1.93 log. After 4 days of incubation at 42°C the growth of Listeria was not detected..  Directly after contact with the test product there was a strong reduction of Salmonella of 2.60 log. After 4 days of incubation at 42°C the growth of Salmonella was not detected.  It needs to be taken into account that this test was performed under lab conditions

Bron: Labo SGS

Buffer pH-values for all fresh fish, liver and muscle meat preparations. Buffer systems and buffer films with PH Liquid Extract® and Buffer Phosphate®. For all fresh fish, liver and meat preparations, the right knowledge of the pH-value is the most important aspect to assign the proper objective to the fresh or prepared product. The importance of the pH-value for all fresh fish and muscle meat is based on the fact that the properties of fish and muscle meat are clearly influenced. Thanks to our 55 years of practical experience, an improved buffer pH-value is used for all fresh fish and muscle meat preparations. This is done with PH Liquid Extract® 601/6014/60148 in conjunction with the range of Buffer Phosphates 60150-60151/60152. See below for explanation with regard to ‘PH Liquid Systems and Buffer films’ with an improvement of colour, taste, smell, storage life, tenderness and water-binding capacity. By applying a buffer pH-value, we also guarantee a double storage life for fresh prepackaged products, both heated and non-heated. As a result, no generation of gases occurs in the packagings. The universally known pH-values and their importance for all fresh fish, liver and muscle meat preparations.

In order to define the pH-value correctly, it must be examined in greater depth. In plain words, the pH-value is usually defined as ‘degree of acidity’. However, this is not correct for two reasons. Firstly, non-acid solutions also have a pH-value. Secondly, various organic acids also show different pH-values in case of equal acid concentration in solutions. We will discuss these reasons in detail below. In order to explain what the pH-value is, we best start from pure water. To a very small extent, water (H2O) disintegrates into hydrogen ions, H+ and OH- ions. We define this spontaneous splitting as dissociation :

DISSOCIATION H2O H+ + OH¯ The number of H+ ions in pure water is very small and amounts to 0.0000001g per litre. This number can more easily be expressed as 10-7. Now; the pH-value is nothing more than the exponent (-7) without the minus sign. So the pH-value of water is 7. Since pure water is neutral, pH7 indicates the neutral point on the pH-value scale. The mathematical aid to go from the number 10-7 to the number 7 is the so-called logarithm(abbreviated as log). We write log 10-7 = -7. If we multiply –7 by –1, we get +7 = -log 10-7 = 7. If we replace the special concentration (10-7) by the general concentration of hydrogen ions (H+), we get the symbol –log (H+), that is defined as pH-value.

pH = -log (H+) In words: the pH-value is the negative logarithm (i.e. the positive exponent) of the concentration of hydrogen ions. Acids are substances that give off the H+ ions in water.

ACID

DISSOCIATION H+ + ACID RADICAL¯

The higher the concentration of hydrogen ions, the lower the pH-value (see table 1).

Table 1: concentration H+ ions and pH-value. H+ PH-waarde Reaktie D10¯7 7 I Neutraal E10¯ 6 6 N C10¯5 5 C Weak acid R10¯4 4 R E10¯3 3 A Strong acid A10¯2 2 E SEE10¯1 1 SE

Strong acids are acids that fully dissociate (e.g. hydrochloric acid). The oxygen concentration of strong acids is equal to the concentration of H+ ions. Weak acids (including most of the organic acids, such as acetic acid and lactic acid) dissociate only partially. That is why – in addition to the concentration – the dissociation constant K or rather pK (= -log K) is important as the standard for the degree of dissociation of weak acids. This is the reason for the above-mentioned fact, that the pH-value of meat (caused by lactic acid) is not equal to the degree of acidity or the acidity content. The pK-value of the various acids is different, so that many acid solutions also show different pH-values in case of an equal concentration.

The counterparts of the acids are the bases. Their pH-value is higher than 7. The more a solution is basic, the higher its pH-value is.

ACID

BASIC

Illustration 1 : Connection between pH-value and acid/base reaction

The pH-value practically ranges between 0 and 14. For meat, only a small range of +/- pH 4.5 to pH7 is important. That is why measurements must be carried out very accurately in order to determine the pHalterations and the pH-differences. Next to acids and bases, the so-called buffers are also important for the pH-value. Buffers have the quality – to a certain extent – that they maintain a constant pH-value if they catch H+ ions (e.g. in case of addition or generation of acid). Such buffers contain the salts of weak acids, in meat e.g. of lactic acid (lactate). The negative salt anions combine the H+ ions through the combination of non-dissociative acid :

SALT + H+

Hac (acid).

The proteins of the meat also act as buffers. This means that the lactic acid, which is formed in the meat after the slaughtering, brings about a small decrease in the pH-value, as it would be the case in a pure watery solution. The pH-value of a buffer depends on 3 factors : the acid concentration, the pH-value and the salt concentration :

pH(buffer) = pK + log (salt) acid

This comparison shows that the pH-value of buffers remains unchanged in case of a mild dilution with water, as the proportion salt/acid does not change. (The value of K (= pK) is also constant in case of a mild dilution).

pH-value of muscle meat quality The pH-value of a living muscle is situated slightly above the neutral point (pH 7.2). After the slaughtering (post mortem, p.m.), a process of biochemical degradation sets in. The carrier of energy of the muscle, the glycogen, is degraded into lactic acid through the action of different enzymes :

enzymes

glycogen lactic acid multi-degradation This process is called glycolysis. The pH-value of the meat decreases due to the forming of acid. In a normal situation, glycolysis happens slowly and the pH-value for pigs falls within 24 hours to a final pH-value of 5.8 and less (up to5.3). On the other hand, if the glycolysis happens very quickly and the pH-value drops below 5.8 within a period of 45 minutes (the so-called pH1-value), this is characteristic of PSE meat. PSE meat has a low water-binding capacity. However, it is also possible that there is only a slight decrease of the pH-value of the meat (after the slaughtering) owing to a lack of glycogen. If after 24 hours the pH-value is still higher than 6.2, we are dealing with DFD meat. DFD meat has a high water-binding capacity, a dark flesh-colour and a short storage life (see table 3).

The rate at which the pH-value falls and the occurrence of PSE and DFD qualities of the meat can be due to genetic reasons or to stress experienced by the animals before and during the slaughtering. The pH-evolution for normal, PSE meat and DFD meat can be found in illustration 2. The characteristic features of PSE and DFD meat, that are decisive for the processing possibilities, can be found in table 2. Table 2 : The specific features of PSE and DFD pork.

Feature PSE meat DFD meat Glycolysis, pH-drop very quickly slow and incompletely pH-value <5.8 >6.2 (also pH) Colour pale dark Consistency mild strong, sticky Water-binding low high Dehydration high low Storage life less less Tenderness less higher When the final pH-value has been reached, i.e. at the end of the glycolysis, the value remains unchanged for some time, and then increases slightly (+/- 0.1 pH-units) during the storage (during the ripening process). In case of long storage, bacteriological taint occurs and the pH-value increases considerably up to values of 6.5 due to the development of substances showing an alkaline reaction (e.g. ammonia). The complete pHevolution from the slaughtering to the exceeding of the storage life, can be found in illustration 3. The specific pH-evolution during the storage of a particular kind of meat is influenced by many factors, especially by the temperature, the bacteriological status (germ number and type) of the surrounding atmosphere (air, CO2, vacuum packaging) and the type of meat. Cooling slows down and freezing stops the post mortem alterations in the meat.

Processing possibilities of PSE and DFD meat. Although the qualities of PSE and DFD meat differ substantially from those of normal meat, they are fit for the various preparation and processing purposes. The technological qualities of PSE and DFD meat are formulated in table 2 in view of their suitability for the production of meat products. The most important pH-values of fresh meat, that are particularly important for the choice of the raw material, can be found in table 3. Table 3 : pH-values in meat as criterion for the choice of the raw materials.

pH Living muscle 7.0 – 7.2 Meat with normal pH 5.3 – 5.8 PSE-meat pH <5.8 DFD-meat pH >6.2 Meat suitable for dry sausages 5.3 – 5.9 Meat unsuitable for dry sausages >6.0 Meat unsuitable for uncookes ham >6.0 Meat for boiles sausage 5.4 – 6.2 Bad meat >6.5

A choice of meat products, which can be prepared with PSE and DFD meat, that balances this fault, is listed in table 4. Table 4 : Processing suitability of PSE and DFD meat.

PSE meat (pH< 5.8) Suitable Unsuitable Dry sausage Canned ham (mixed with meat with normal pH) Kassler ribs Smoked and salted bacon Boiled sausage Dry sausages (mixed with normal DFD meat) (in case of use of PSE meat only) Boiled sausage (in case of use of PSE meat only)

DFD meat (pH> 6.2) Suitable Ongeschikt Boiled sausage Pickled products Boiled ham Uncooked ham Kassler ribs Dry sausages Barbecue meat The reason for the suitability or the unsuitability of PSE and DFD meat for the various processing purposes is clear from the qualities mentioned in table 2. For instance, PSE meat is not suitable for the production of boiled sausage, boiled ham (increased jelly deposition) and uncooked ham (high loss of weight, pale colour and little aroma) because of its low water-binding capacity, whereas DFD meat has an excellent water-binding capacity, but is not recommended because of its perishableness (high pH-value for uncooked ham (especially ham on the bone)). The use of DFD meat only also involves a short storage life for dry sausage and boiled sausage. Processing this type of meat together with meat with a normal pH-value is advisable. As you can see, it is possible to determine the proper choice of raw materials for the preparation of high-quality and non-perishable products by means of an inspection of the pH-value in the meat.

The pH-value of muscle meat products The quality of the meat largely depends on the quality of the prepared products, taking into account that the pH-value plays a very important part. For some quality factors, low pH-values are favourable (suitability for salting, storage life, taste). On the other hand, high pH-values are favourable for other factors (flesh-colour, water-binding capacity) (see table 5). For normal meat, these factors are balanced. Table 5: Influence of the pH-value on the quality factors for meat and meat products

Quality factor Positive Negative Flesh-colour High pH Low pH Water binding High pH Low pH Suitability for pickling Low pH High pH Storage life Low pH High pH Taste Low pH High pH During the processing, the pH-value of the raw material ‘muscle meat’ changes due to the use of additives, the activity of micro-organisms (e.g. ripening of dry sausages) and the heat treatment of the meat, which usually leads to a higher pH-value. End products normally have other pH-values than the used raw materials. PH-values can also be given for meat products. Experience shows that they can be considered as normal (see table 6). These values can serve as reference values for quality control and assessment. As a result, the pH-measurements can provide valuable information for fresh meat and most meat products with regard to the quality of the product concerned. Conversely, we can say that the product meets certain quality requirements if it has a normal pH (e.g. good hygiene – long storage life). Table 6: pH-values of meat products. pH Quickly ripened dry sausage 4.8 – 5.2 Normally ripened dry sausage 5.0 – 5.3 Slowly ripened dry sausage 5.4 – 6.3 Sour dry sausage < 4.6 Uncooked ham 5.3 – 5.8 Boiled ham 5.8 – 6.2 Boiled sausage 5.8 – 6.3 Paté 5.8 – 6.3

Table 7: buffer pH-values with PH Liquid Extract® and Buffer Phosphates® pH fresh fish preparations 6.0 quickly ripened dry sausage 5.0 slowly ripened dry sausage 5.6 sour dry sausage 4.7 uncooked ham 5.5 heated hams 6.0 heated sausages 6.0 heated or fried pâté 6.0 Tinned meat 6.1 fresh muscle meat, vacuum-packed, exterior: film 4.5

Summary The influence of the buffer pH-value on the quality of fresh fish, liver and muscle meat and on all meat preparations is extremely important for the colour, the taste, the smell, the firmness, the water binding and the storage life. The rate at and the intensity with which the pH-value falls after the slaughtering of the animal (caused by the formation of lactic acid) also strongly influence the processing qualities of the meat. If the pH-value falls too quickly, the meat will be watery, pale owing to poor binding, it will lack aroma and have a diminished storage life (PSE quality). The pH-value of normal meat falls naturally, normally and fully and stabilises between pH 5.4 – 5.8 24 hours after the slaughtering. If you apply a correct buffer system, both to preserve fresh carcasses for slaughtering and muscle meat stripped of bones and membranes, that is ready to be vacuum-packed and has been treated before the packaging with a film of PH Liquid Extract and Buffer Phosphate 60152 until the exterior had a pH-value of 4.5, you will obtain a very hygienic and stable, prepackaged buffer meat product. This also applies to all further production lines, such as heated hams, heated liver preparations, fermented salami products and all curing products. They obviously have an adjusted buffer pH-value: heated hams heated liver preparation fermented salami products curing products

BufferpH 6 6.2 5.1 5.6 – 5.8

by adding PH Liquid® and Buffer Phosphate® by adding PH Liquid® and Buffer Phosphate® by adding PH Liquid® and Buffer Phosphate® by adding PH Liquid® and Buffer Phosphate®

If you apply PH Liquid Buffer Systems and Buffer Phosphates at the same time and observe a storage temperature of 2°C, PH Liquid Belgium nv guarantees the following storage life: heated hams, cooking system Core temperature 72 °C

Min. 12 months, max. 18 months Fridge temp : min. 0°C max. 2 °C

heated, manually formed ham Core temperature 72 °C

Min. 2 months, max. 4 months Fridge temp : min. 0 °C max. 2 °C

prepackaging heated products frankfurters, mortadella, meat sausage, etc..

Min. 12 months, max. 18 months Fridge temp : min 0 °C max. 2 °C

heated sausage and / or liver sausage in synthetic packaging Min. 9 months, max. 12 months Heat treatment at 72°C Fridge temp : min. 0 °C max. 2 °C pâté preparations, vacuum-packed Heat treatment at 72°C

Natural plants colourpigments solved in water

Min. 2 months, max. 4 months Fridge temp : min. 0 °C max. 2 °C

Natural plants colourpigments in powder condition

For a complete product formulation and buffering systems with PH Liquid Extracts® 601/6014 and Buffer Phosphates® 60150/60151/60152 : see our site www.ph-liquid.com

International standards for buffer grade concentration and period of shelf live using PH Liquid Extract® and Buffer Phosphate® 60152 For the first time in the meatworld: publication of buffer tables products min. - max. Buffer code 1 salami products Buffer pH 4.8 - 5.1 Buffer code 2 curing products Buffer pH 5.3 - 5.6 Buffer code 3 heated cutter products:meat sausages Buffer pH 5.9 - 6.2 Buffer code 4 heated liver preparations Buffer pH 5.9 - 6.2 Buffer code 5 all heated ham preparations Buffer pH 5.9 - 6.2 Buffer code 6 canned products Buffer pH 6 - 6.2 Shelf live : adapt temperature according to product Buffer code 1 Buffer code 2 Buffer code 3 Buffer code 4 Buffer code 5 Buffer code 6

1 month up to 9 months 2 months up to 1 year 3 months up tot 9 months 3 months up to 6 months 3 months up to 1 year 1 year up to 3 years

Rest KNO2 and KNO3 after cooking and curing Per kg finished product KNO2 PPM’s KNO3 Min - Max per kg Min - Max per kg All heated ham preparations 10 - 20 ppm All heated liver preparations 8 - 25 ppm All heated cutter meat products 12 - 18 ppm All heated canned products 5 - 15 ppm All salami products 8 - 20 ppm 18 - 30 ppm Cured products fresh- and smoked bacon etc ... 7 - 25 ppm 15 - 25 ppm Per 100 kg finished product sodium chloride potassium salt All heated ham preparations 3/4 1/4 All heated liver preparations 3/4 1/4 All heated cutter meat products 3/4 1/4 All heated canned products 3/4 1/4 All salami products 3/4 1/4 Cured products fresh- and smoked bacon etc ... 3/4 1/4

Buffer ph values : external film for products after 24 hours products min. - max. Buffer code 1 beaf - veal - pork - mouton: Buffer pH 4.5 - 5.2 vacuum packaging muscle meat chicken breast meat and fillet of turkey Buffer pH 4.8 - 5.2 Buffer code 2 vacuum packaging

hamburger - fresh minced meat - fresh sausages and other fresh preparations based on muscle meat - fat - liquid - PH Liquid buffer phosphate + dextrose + herbs

Buffer code 3 pure minced muscle meat vacuum packaging beef - veal - pork + PH Liquid buffer phosphate and dextrose

Buffer pH 5 - 5.8

Buffer pH 5.1 - 5.8

Shelf live : adapt temperature according to product Buffer code 1 Buffer code 2 Buffer code 3

min. 1 month up to max. 3 months according to muscle product min. 1 month up to max. 2 months according to muscle product min. 10 days up to max. 15 days according tot muscle product

Special remarks : pH measurement of fresh muscle meat after 24 hours 1. Muscle meat with a pH value of 6 is allowed. It is not suitable for vacuum packaging. 2. A buffer film around the product ideally has an average value somewhere in between minimum and maximum. E.g. buffer code 1 : fresh beef (muscle meat) products : pH 5,1. An external film using PH Liquid 6014 is automatically applied if the right spraying or atomizing system is used.

FORTE BUFFERPROCESS OF MANUFACTURING COOKED HAMS, SHOULDER- AND PICNIC HAMS, BEEFHAM, TURKEY AND CHICKEN HAM WITH PH LIQUID EXTRACT® Mechanical injection

Pure ham - Beefham Turkey or Chicken ham Pure Muscle Meat Pure Water for start Pickle composition

1 2 3 4 5 6 7 10% 20% 30% 40% 50% 60% 70%

8 80%

9 10 90% 100%

100 100 100 100 100 100 100 100 l 100 l 100 l 100 l 100 l 100 l 100 l

100 100 l

100 100 100 l 100 l

110 120

130

140

150

160

170

190

200

Nitrite salt blend with 0,6 % KNO2 Sodium chloride

Bufferphosphate

PH Liquid Extract®

Bufferglucose Clean Label®

Blend of carrageenan

Glucose-fructosestroop met anti-bacteriële vruchten-, planten- en kruidenextracten Dextrose Gedroogde glucose Protex blend from cellulose and carrageenan Ceamfibre 7000 Fructomix

Maltodextrine

Sodium carbonate Red Yeast Rice

Carmine Acid E 120 Total final product Zero loss by boiling

180 Kg

Basic formula for liver cream - totally spreadable liver, salt, rice pudding, spices, BCL Forti®, Buffer phosphate® 60151, fat emulsion and Gela Gelatin®.

Basic formula for liver cream - toatlly spreadable. Liver, salt, rice pudding, BCL Forti® Buffer phosphate® 60151, fat emulsion and Gela Gelatin®.

Basic formula for block liver pâté extra sliceable for slicing system. 70% fat emulsion + 30% liver emulsion= 100 kg

Artisanal and industrial preparations with PH LIQUID EXTRACT with a minimum of additional e-numbers!

Traditional ham preparation

Labelling: salt - KNO2 - glucose/fructose natural flavouring - natural fruit, plant and herb extracts. Natural plant fibres

PORK AND BEEF PREPARATIONS

LIVER PREPARATIONS

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