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SE-MP3

SE-MP3 is a selective mixed culture, freeze dried and ripened. It is composed by Staphylococcus. It is indicated for all type of fermented products, using or not covering meat culture.
It is indicated to add in medium or thick minced meat.

PRODUCT CHARACTERISTICS
Appearance	Creamy colour powder
Total plate count	Between 1×10¹⁰ –300 x 10¹⁰cfu / g
Yeast	< 100 cfu/g
Moulds	< 1000 cfu/g
Salmonella spp.	Absence in 25g
Listeria monocytogenes	Absence in 25g

ALLERGENS DECLARATION*	Presence:
Cereals containing gluten and products thereof (concentrations > 20ppm)	NO
Crustaceans and products thereof	NO
Eggs and products thereof	NO
Fish and products thereof	NO
Peanuts and products thereof	NO
Soybeans and products thereof	NO
Milk and products thereof	NO
Nuts and products thereof	NO
Celery and products thereof	NO
Mustard and products thereof	NO
Sesame seeds and products thereof	NO
Sulphur dioxide and sulphites (concentrations > 10ppm expressed as SO2)	NO
Molluscs and products thereof	NO
Lupine and products thereof	NO

Pdf Fact Sheet
SE-MP3 v6

Benefits

It has very intensive enzymatic activities, which:
• Brings the typical good flavor of fermented dry sausages.
• Prevents the rancidity.
• Develops a stable and intensive color.

Ingredients

Carrier maltodextrin and freeze-dried bacteria.

How to use

It can be applied by two different ways:
• Adding all the sachet content directly to the meat.
• After 20-30 minutes of rehydration with non-chlorinated water.

Recommended dosage

1 sachet of 20g for 100 Kg of meat.
1 sachet of 100g for 1000 Kg of meat.

Packaging

Packed in a 20 g or 100 g sachet ready to be used.

Transport conditions

It does not need refrigeration during transport if time is less than 7 days. The product is sent in a porexpan box.

Storage and shelf life

The shelf life is indicated on the sachet. Maximum 12 months if the product is stored at -18 ºC and 6 months in case of 4 ºC.

GMO information

The product does not contain or consist of GMO’s and it is not produced from GMO according to the definition of Regulation (EC) No. 1829/2003 and 1830/2003.

Origen

turkey

pork

beef

chicken

Applications

cured

Categories

Origin, Application, Ingredient, Segment, Meat, Starter Culture, Cured, Pork, Chicken, Turkey, Beef

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