This product can be used to develop: Salames criollos, milan, longanizas,
chorizos colorados, salamines.
In case of chorizos colorados must be added 2,500 Kgs de pimentón.
As the Longanizas be added 0,060 Kgs de anís y 0,060 Kgs de cayena
(all ratios are for 100 Kgs mass).
Composition: Sodium chloride, Ground white pepper, Eritorbate,
Nicotinic acid, Monosodic glutamate, Textural soya.
In hamburgers manufacture is essential the meat temperature; it must be
of 3º for this elaboration.
It is a product scientifically manufactured and it is used with the purpose
of avoiding rancidness or bad taste that often takes the greasy part of
processed cold meats or cured meats in dry.
ANTIOXIDANT SALT is specifically used in dry products like salamis, etc,
and in this case you need 400 Grs. per 100 Kg. of paste, deducting this
quantity of the salt that is usually added.
X02 is a product composed of raw material of high quality and it does
not contain artificial colours. X 02 does not change the nature state
of meat, preventing the appearance of secondary reactions that would damage
It is possible to be used in the manufacture of salami, cooked sausages,
sausages type Francfort, cooked cold meat in general and meat products
that are sold fresh, for example choice pork sausages.
PJ 24 gets the obtaining of cured and fixing of meat colour in hams. It
contains phosphates that allows keeping the own meat juices and not losing
it during the cooking. Colour is fixed through the nitrites and nitrates
action, dextrose gives shine to the meat and vitamin "C" like
antioxidant finishing the cured process.
Is a raw material of high quality, which allows making good use of the
potential of meat colour. It has good and fast effects for being made
up of such a way that it does not modify the meat state, preventing the
appearance of secondary reactions that have unfavorable influence on its
Is a product that makes easy the meat cure in a quick way, more efficient
and uniform, doing that products treated with BERNESAL have a long conservation,
providing to other cold meats a brighter and faster colour.
Thanks to the injection with BERNESA P2, it is obtained not only satting
and cured (colour fixing) of ham but also the swelling fibres which allows
a brine absorption until the complete saturation of the injection meats.
For that reason, muscles of the lean meat are transformed into a state
that allows keeping the own meat juices without losing during cooking
Is a phosphate composition, it has direct action on fats and meat albumin.
It sensibly dilates the albumin cells, increases the initial paste volume,
assures the perfect union, helps to conserve the nature juices of the
meats and allows a complete absorption through the paste of the totality
of water that is added.