{"version":"1.0","provider_name":"Testek","provider_url":"https:\/\/testek.ca\/en\/","author_name":"Stephane Rodrigue","author_url":"https:\/\/testek.ca\/en\/author\/stephanerodrigue\/","title":"Lallemand Meat Ripening, CXSP, 15g - Testek","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"kagfLQR4Vn\"><a href=\"https:\/\/testek.ca\/en\/produit\/lallemand-meat-ripening-cxsp-15g\/\">Lallemand Meat Ripening, CXSP, 15g<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/testek.ca\/en\/produit\/lallemand-meat-ripening-cxsp-15g\/embed\/#?secret=kagfLQR4Vn\" width=\"600\" height=\"338\" title=\"&#8220;Lallemand Meat Ripening, CXSP, 15g&#8221; &#8212; Testek\" data-secret=\"kagfLQR4Vn\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/testek.ca\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/testek.ca\/wp-content\/uploads\/2020\/12\/MEAT-RIPENING-CXSP.jpg","thumbnail_width":1587,"thumbnail_height":1921,"description":"Application: fast acidification, color and flavor enhancement. Similar to Bactoferm F-RM-52  The CXSP is a mix of Staphylococcus Xylosus &amp; Carnosus, Lactobacillus Plantarum &amp; Sakei and of Pediocuccus Pentosaceus. This culture is known for delivering a beautiful red color and producing a Nordic-style flavor with moderate acid taste  When added to your process these freeze-dried cultures will acidify the meat mix in the first stage of the dry fermented sausage making. This will:   Improve the meat coagulation  Facilitate the water loss during drying  Control the environment by inhibiting the growth of undesirable mold flora and other contaminants.  The cultures will contribute to flavor formation as their lipolytic and proteolytic activities release flavor compounds.  &gt;Dosage per Kg of meat: 0.15g \/ Kg  &gt;Dextrose required per Kg of meat: 5 \u2192 8g  &gt;Fermentation Temperature: \u00a020\u00b0 \u2192 28\u00b0C for 2 \u2192 3 days  &gt;Fermentation required humidity: 90 \u2192 95% RH  &gt;Drying\/curing procedure: \u00a0Maintain a temperature of 12\u00b0 to 16\u00b0C @ \u00b180% RH until 30% weight loss is achieved  Storage:\u00a0 Freezer - 18 \u00b0C\u00a0 (0 \u00b0F)"}