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Water activity. If you’re making shelf-stable meat, you’re required to measure it. But you can also profit from measuring it, and this guide will show you how.
Olympia’s commitment to craft and perfection led them to METER Group. Their AQUALAB system has helped them improve their QA and QC and impress inspectors.
Water activity is the leading parameter for food quality and safety by controlling microbial growth, prevent caking and clumping, determine shelf life, and plenty more.
Microorganisms rely on water for growth – without it, they're forced to go dormant. But how do you know how much water is available and which microbes will grow?
You only need two key metrics to evaluate packaging: water activity and package permeability. Let's take a look at how to use them and why they're important.
Lightning-fast total moisture analysis to tighten process control and boost quality. Combine moisture content and water activity in one device.
Fast. Precise. Reliable. Meet the renowned instrument that brought water activity to the business world.
Market Snapshot:
Beef Jerky
We bought bags of kibble from a variety of retailers. We tested big brands alongside small niche companies. The result? A market snapshot of thirteen pet food brands. In this quick 15 minute webinar, Scott Campbell (CTO at Addium) reviews the findings.
Water activity (aw) is directly related to the microbial susceptibility of food products and is correlated with many of the reactions that end shelf life in foods. Learn why water activity measurements in food are so powerful.
For a cheap ingredient, water can cause a lot of expensive problems in the food industry. The best way to understand water in your product is by learning about water activity (aw).
Quality, safety, stability, microbial growth and more – water activity affects so many facets of shelf life. We've assembled everything you need to know about how to make the most of it.