View and download the brochure that helps you to make the right decision which FreshMaxx system is best for your products.
AGAGEL - the new system for excellence, cost control, and for your success:
AGAGEL 220 for sausages AGAGEL 350 for fully cooked foods AGAGEL 360 for fresh/frozen foods AGAGEL 370 for fresh steaks, meat chunks AGAGEL 380 for cooked red meats AGAGEL 390 for cooked white meats.
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here for your *pdf brochure with all details.
Gerhard Vogt Master Butcher and Support Manager
Freshness Keeper for Meat and Sausage Products
There is several different methods to extend the shelf life of meat products by adding ingredients:
(1) by adding a natural antioxidant [clean label]. Our rosemary extract [# 11.108] acts against spoilage by oxygen. Especially suitable for long shelf life products, i.e. dry salami, ketchup, crisps etc.
(2) by adding lactate [moderate]: Sodium lactate and potassium lactate act against bacteria growth. The most economical and effective way to extend shelf life by 50-100%. Very effective in cooked sausage, sliced Mortadella and others. For all meats.
(3) by bacteria-killing [aggressive]: we do not offer this line.
