Preservation in meat products

Since its beginnings in 1967, VEDEQSA has had a clear objective, to develop technological solutions for the food industry with the aim to control the pathogens and prolong the shelf life of the products, while maintaining their organoleptic properties.
Specifically for the food industry, VEDEQSA developed the greatest innovation in the preservation of food in recent years: LAE® (Ethyl lauroyl arginate HCl), a highly effective molecule against microorganisms: Gram positive and Gram negative bacteria, moulds and yeasts.
This advanced antimicrobial is readily metabolised in the digestive tract to its natural components: arginine, lauric acid and ethanol. Therefore, LAE® showed maximum safety levels in the toxicology studies performed by the British laboratory Huntingdon Life Sciences. These studies allowed to obtain approvals for its use in the European Union, the USA, Canada, Mexico, Chile, Australia, New Zealand, Israel and Turkey, also including the CODEX approval.
In addition to preservatives based on LAE®, VEDEQSA has a wide range of specific products for the meat industry.

Application in heat-treated meat

Application in fresh meat

conservacion etiqueta limpia carne cruda vedeqsa

Application in fermented meat