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Their primary functionalities are to:

• produce lactic acid from sugar metabolism
• reduce nitrate by their nitrate reductase 
• hydrolyse proteins and lipids by their proteases, peptidases and lipases
• destroy peroxides by their catalase
• compete against the natural contaminating flora
• develop a surface cover

Danisco markets a full range of meat maturation starter and surface cultures under the trademark TEXEL®. These are optimised associations of the following strains:

• bacteria such as Lactobacillus curvatus, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosus
• yeasts such as Candida famata, Debaryomyces hansenii
• moulds such as Penicillium candidum, Penicillium nalgiovensis

Our TEXEL® range is designed to deliver specific or multiple benefits that depend on the application area.

The key customer and end consumer benefits from using TEXEL® meat ripening cultures are:

Application area	Customer benefits	End consumer benefits
Dry and semi-dry cured meats (dry sausages, salamis, fuet, chorizos, dry hams, etc.)	By using maturation starters: - Acidification and texturising control - Flavour production and diversity - Colour development and stability - Process regularity - Inhibition of contaminants	Taste, colour and texture consistency throughout shelf life Quality consistency Product diversity
Dry and semi-dry cured meats (dry sausages, salamis, fuet, chorizos, dry hams, etc.)	By using surface starters: - Surface covering or appearance - Inhibition of surface contamination - Drying regulation - Flavour enhancement	Ethnic diversification Appearance and taste dimensions
Cooked meats (cooked hams, etc.)	By using maturation starters: - Improved production regularity - Suppression of resting time - Better sliceability - Reduced post-processing organoleptic degradation - Improved microbiological quality - Improved stability during shelf life	Flavour development Colour homogeneity Smooth, homogeneous texture Taste, colour and texture consistency throughout the shelf life Bacteriological safety
Fresh ground meats (fresh sausages, chorizos, chipolatas, merguez, hamburgers, etc.)	By using maturation starters: - Improved production regularity - Reduced post-processing organoleptic degradation - Improved stability during shelf life - Improved microbiological quality	Flavour development Colour homogeneity Taste, colour and texture consistency throughout the shelf life Bacteriological safety

How to choose the right TEXEL® meat ripening culture?

Dry and semi-dry cured meats

• TEXEL® maturation starters
  The choice is based on the needs in:
  - texturising speed (time necessary for forming texture)
  - acidifying power (minimum pH drop capability after three days)
  - aroma development type
  - colour development speed

• TEXEL® surface starters
  The choice is based on the needs in:
  - covering height
  - covering colour
  - inhibitory activity against wild contaminant moulds

Cooked meats
TEXEL® CC-430

Fresh ground meats
TEXEL® ELCE BR

Meat ripening cultures availability

Meat cultures are in freeze-dried form and available for direct inoculation of:

• different quantities of meat mix from 50 to 5000 kg for the maturation starters
• different volumes of suspension from 10 to 50 litres for the surface starters

Regulatory approval

Local regulations should always be consulted concerning the status of these products, as legislation regarding their use in food may vary from country to country:

• the strains used in TEXEL® starters have been selected for their technological qualities. They have a long history of use in food where they can be used as ingredients 
• they are generally recognised as safe (GRAS) for use in meat and poultry products in the US
• these strains have not been subjected to any genetic modification as defined in the European Directive 2001/18/EC
  

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.