Terameat

TERACELL presents the new NATURALITALIA line for natural fermentation

From a special work carried out by the TERACELL R&D laboratory, together with the professors of the Catholic University of the Sacred Heart, starting from the study of natural NON-inoculated cured meats, native Italian microorganisms with unique and exceptional characteristics were isolated.
Three new strains of Staphylococcus xilosus, Lactobacillus sakei and Pediococcus pentosaceus without antibiotic resistance and production of biogenic amines, in an exclusive blend to give a scent and sweetness never experienced before and finally rediscover the flavor and aromas of local cured meats.

Starter cultures for the fermentation of salami

Freeze-dried cultures for rapid or delicate fermentation with an always sweet flavor and an intense and enveloping aroma.

Bio-protection crops

Freeze-dried cultures for the maturation of anatomical pieces capable of increasing safety and consistency, with great development of aromas.

TeraMeat is an innovative product line entirely dedicated to the meat industry by TERACELL.

Starters for fermentation and natural acidification

A range of high quality products with microorganisms that are continuously selected on the basis of specific performance and safety criteria. Thanks to network with Università Cattolica del Sacro Cuore, local Italian salami producers and food technologies, TERACELL has isolates Italian native strains of Staphylococcus, Lactobacillus and Pediococcus, such bacteria allow to improve color and meat aromatic profile, exalting its sweetness and rediscovering flavors and aromas of the best artisan cold cuts of the past. Plus they are genetically and biochemically characterized to assure the absence of antibiotic resistance and biogenic amines production.

Bio-protection cultures

A specific, highly concentrated and freeze-dryied culture, whose recipe has been carefully studied to allow acceleration in maturation of the anatomical pieces and improve its consistency. A protective bio-film that together with the natural acidification determines an effective barrier to the development of harmful undesired microorganisms and guarantees oxidation protection.

Surface treatment

A balanced mixture for a natural and uniform cured meat coverage with native strains of Penicillium that stabilize the product and make it more intense and rich in aromas.

Killer toxins

Special products that naturally counteracts the proliferation of the most dangerous pathogens, like Salmonella spp. and Listeria spp.