In
just 3 minutes, ThermaZyme ACP Test System confirms that your cooked
meat products are properly cooked. Even if your product has cooled or been frozen,
you'll be able to reliably confirm proper cooking. ThermaZyme uses a science-based
methodology to measure residual acid phosphatase (ACP) activity in cooked meat.
ACP levels directly correlate to time and temperature variables established
for your specific cooking process, thereby giving you fast, quantitative results.
More importantly, meat products no longer need to be overcooked to assure product
safety, which means your products will retain a higher moisture content for
better quality
and improved profits.
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Incorporating
This System in
Your HACCP Plan will Help You:
- Consistently
monitor your cooking process.
- Establish permanent
record-keeping with hard copy test results
- Maximize maintenance
schedules
- Improve overall
process control
- Establish cooking
parameters that yield higher production weights and increase profits
- Eliminate the
need to overcook meat
- Maintain product
safety and improve customer satisfaction
- Maximize return
on production expenditures and meet delivery schedules
- Reduce start-up
time and optimize on-line operation
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