TEXEL® DCM-1 Whole Muscle Color & Flavor Development Culture (New Lot Available!)

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TEXEL® DCM-1 Whole Muscle Color & Flavor Development Culture (New Lot Available!)

8.50

TEXTEL® DCM-1 is a maturation starter culture that has been freeze dried, and specifically designed for developing more flavor and color in a cured meat application. This culture was designed by Danisco for use in the production of Speck, dry hams, etc., but is not limited to those whole muscles. The strains of bacteria within the bag are Staphylococcus carnosus and Stapylococcus vitulinus. Both of these strains secrete high amounts of nitrate reductase at the generally below 40ºF curing temperature, rapidly develops good color stability, enzymatically reduces the amount of residual nitrate in your product, produces strong catalase activity (which neutralizes peroxides that form during drying), and lastly produces good amounts of proteolytic and lipolytic activity (which is not only a precursor to flavor development, but aids in a great aroma producing action as well).

 

Use:

For use with whole muscle products, it is recommended by Danisco's meat specialist to use one whole bag per ham if making a Prosciutto or Speck, and to add the bag in an evenly dispersed way throughout the salt measured for curing. Based on the general weight of hams being between 25-30# dry weight we can estimate how much of the pack to use with smaller muscles like Coppa, Fiocco, and Culatello. You can use the whole bag with these smaller muscles, but it is a good recommendation to think of the bag in quarters. If you want to use with a Coppa, your options are to a) use the whole bag, or b) use a quarter of the bag. Both will give you good results! Measure out how much salt you need to use (we prefer equilibrium curing), then add the culture and disperse before applying to the muscle. We are working on developing percentages, but as of now it is hard as the ratios vary on product - so stay tuned as we work to get a streamlined percentage of use for whole muscle. It is fine to cure under vacuum (if you prefer) as these bacteria are falcultative anaerobes; meaning they thrive and are still alive in the absence of oxygen.

 

If you want to add to a salami paste, or any ground paste the ratio is 10g (1bag) per 100Kg (220#) of meat. This use is 0.01% of the weight of the meat.

 

If you want to add to a brine, the ratio is 10g (1bag) per 50L of brine. The strains of bacteria are salt tolerant up to 16% salt in brine, so make sure you make your concentrations accordingly as to not hurdle the growth of the bacteria.

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