SAVOUR SOLUTIONS.

waste elimination science.

fresher for longer.

farm to retail.

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Meat Solutions

We have a range of products that are added during the production and packaging phases to improve shelf life and freshness of various products including Russians, Vienna’s, Bacon, fresh cuts (bone-in and bone out) and most other meat products.

meat solutions brochure

Fresher for Longer

Brine

Mold

Meat Processing

Biltong

Biltong is a true South African snack. It is part of our culture and is loved by most of us. Biltong manufacturers face a number of processing challenges, and in true SOuth African spirit, the innovators at Savour Solutions have applied their minds to develop solutions to these problems.

Increase biltong yield

Preserve Biltong Flavour

Prevent Mold on Biltong

Fresher for Longer Solutions System

Our Fresher for Longer Solutions System, consists of two main bio disruptive technologies –  Bio Tech D and Surf X.

 Bio Tech D is used in products. It can be added at the same time as the spice pack during production. It can also be used in the deboning process and sprayed onto carcasses.

Surf X is designed for exterior application on fresh and processed meats. It can also be used in pouches before vacuum packing.

Brine

M Tech is a Bio-disruptive technology for application in injected products such as bacon, ribs and chicken brines for extension of shelf-life.

Mold Prevention

Savacin has good broad spectrum antibacterial activity as well as strong anti-yeast and anti-fungal action.

It can be applied as a spray to the outside of any cut product, giving it extra protection against yeasts and moulds.

Savacin is used in the production process to avoid spoilage.

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Results of a trial with Salami - with and without Savacin treatment.

Meat Processing Interventions

“The lower the starting micro counts – the longer the shelf life“

Savour Solutions expertise includes identifying potential areas of contamination in a meat processing plant, and then implementing specifically designed interventions at those points.

Increase Biltong Yield

Our wAtech product uses inorganic salts and as well as naturally occurring acids to bind the water in the biltong. This effectively keeps the moisture in the biltong – increasing the yield – but not allowing microbes to access the moisture. Trials have shown that this product increases yield by as much as 5%!

Savour the Flavour

Over time, the spices used in biltong lose their flavour – resulting in biltong that is just dried meat! Our FlavourTech innovation uses a combination of Rosemary and Thyme extracts that preserve the essential oils in the spices used in the biltong making process. By keeping the spice pack fresher for longer, the awesome flavour of biltong is preserved.

Biltong Mold Away

Mold often results in once perfectly good biltong being thrown away! Our Savacin product uses all natural biodisruptive substances to keep the mold at bay for extended periods of time – without changing the flavour of the biltong. Fresher for Longer means more financial profit and a great brand name.