Bernesa S.R.L. was born on First September of 1953 as a result of the creative action of an inmigrant German young, Rolf Stelzner, who was an expert on the concepts of manufacture of hung beef in his country of origin, began a patient and constant work to modify part of the industrial culture of processed cold meat.
Thus, Rolf Stelzner, built an advanced management force in the production and distribution of the lines of charges and additives for the meat industry.
Today, Bernesa S.A.C.I. (continuing of Bernesa S.R.L.) arrives at the 50 years of life in constant growth in the industry.
Bernesa S.A.C.I.
C. Molina Arrotea 2151 (B1832JLK) - Lomas De Zamora Tel.:/fax: (54) (11) 4282-4500 / 5161 / 6692 HTTP://www.bernesa.com E-Mail
It makes possible the temperature of the massage process with the consequent reduction of the used time, saving of energy and the obtaining of a correct union of the soluble proteins. Reduction of the bacterial contamination before and later of selfnailed process. Better conditions of flavour in the obtained product. Greater security in the maintenance of the organoleptic characteristics during the different stages of its marketing.
La inoculación con microorganismos orientada hacia fines determinados en la elaboración de productos cárnicos, ha logrado fundamentales beneficios en la conservación y en la calidad final de los alimentos; con la ventaja adicional de disminuir el tiempo de fabricación y mejorar la rentabilidad. Se definen como Cultivos iniciadores y/o bioprotectores a los cultivos individuales ó mixtos de cepas de microorganismos seleccionados por su actividad enzimática, los que agregados, en proporción definida, producen la transformación deseada del sustrato.
The increase of the cost of the animal origin proteins, causes that vegetable proteins are constituted in an option more frequently in human diet. This part increases by direct consumption of the vegetable proteins or consuming it as a aggregate in meat and dairy products. Soya proteins are as good quality, as meat milk or eggs proteins, with the advantage of not containing cholesterol or satured fat acids. They are really used to reduce cholesterol content and satured fat in processed meat products. They improve rugosity and textural integrity when absorption water increases and it produces a better union of all the mixtures.
To be applied in fine pastes, mortadellas, salami type sausages, sausages vienna type of 2 to 3 Kgs. each 100 Kgs. of paste. In brines of injection for hams 5Kgs. each 100 Lts. of water. In order to add in fine pastes it must be incorporated in Cutter along with the meat. In brines it must be mixed with salt to improve its dispersion. In emulsions you should consult with our formulations.
It makes possible the temperature of the massage process with the consequent reduction of the used time, saving of energy and the obtaining of a correct union of the soluble proteins.
La inoculación con microorganismos orientada hacia fines determinados en la elaboración de productos cárnicos, ha logrado fundamentales beneficios en la conservación y en la calidad final de los alimentos; con la ventaja adicional de disminuir el tiempo de fabricación y mejorar la rentabilidad.
The increase of the cost of the animal origin proteins, causes that vegetable proteins are constituted in an option more frequently in human diet. This part increases by direct consumption of the vegetable proteins or consuming it as a aggregate in meat and dairy products.
In hamburgers manufacture is essential the meat temperature; it must be of 3º for this elaboration. 
To be applied in fine pastes, mortadellas, salami type sausages, sausages vienna type of 2 to 3 Kgs. each 100 Kgs. of paste.
