{"id":4256,"date":"2023-03-21T08:33:02","date_gmt":"2023-03-21T08:33:02","guid":{"rendered":"https:\/\/chemital.es\/?p=4256"},"modified":"2023-03-22T16:30:24","modified_gmt":"2023-03-22T16:30:24","slug":"nuevo-desarrollo-inbac-nf-en-expo-carnes-y-lacteos","status":"publish","type":"post","link":"https:\/\/chemital.es\/en\/nuevo-desarrollo-inbac-nf-en-expo-carnes-y-lacteos\/","title":{"rendered":"Presentation of the new INBAC NF at Expo Carnes y L\u00e1cteos"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4256\" class=\"elementor elementor-4256\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3bb49b3b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3bb49b3b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4555abfa\" data-id=\"4555abfa\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5ad71c9 elementor-widget elementor-widget-image\" data-id=\"5ad71c9\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"458\" src=\"https:\/\/chemital.es\/wp-content\/uploads\/2023\/03\/MicrosoftTeams-image-13-1-1024x458.jpg\" class=\"attachment-large size-large wp-image-4262\" alt=\"\" srcset=\"https:\/\/chemital.es\/wp-content\/uploads\/2023\/03\/MicrosoftTeams-image-13-1-1024x458.jpg 1024w, https:\/\/chemital.es\/wp-content\/uploads\/2023\/03\/MicrosoftTeams-image-13-1-300x134.jpg 300w, https:\/\/chemital.es\/wp-content\/uploads\/2023\/03\/MicrosoftTeams-image-13-1-768x344.jpg 768w, https:\/\/chemital.es\/wp-content\/uploads\/2023\/03\/MicrosoftTeams-image-13-1-1536x687.jpg 1536w, https:\/\/chemital.es\/wp-content\/uploads\/2023\/03\/MicrosoftTeams-image-13-1-655x293.jpg 655w, https:\/\/chemital.es\/wp-content\/uploads\/2023\/03\/MicrosoftTeams-image-13-1.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-76da966 elementor-widget elementor-widget-text-editor\" data-id=\"76da966\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"MsoNormal\"><span lang=\"EN-US\">During the\nlast edition of Expo Carnes y L\u00e1cteos in Monterrey, a conference was held by\nour Technical Director Javier Garcia Pina, in which the new development INBAC\nNF was presented, whose most outstanding property is the ability to inhibit the\ndevelopment of <i>Clostridium spp<\/i>, as well as <i>Listeria monocytogenes<\/i>\nand lactic acid bacteria in vacuum-packed cooked meat products. Thanks to these\nunique properties, INBAC NF makes it possible to reduce the use of nitrites and\neliminate the use of preservatives such as sodium lactate and\/or diacetate,\nalso facilitating the reduction of sodium content in the final product. The\nconference concluded with the presentation of the microbiological model,\ndeveloped for the use of our clients, which allows predicting the days that <i>Clostridium<\/i>\nwill not be able to develop in a cooked meat product, depending on the storage\ntemperature and the concentration of INBAC NF .<o:p><\/o:p><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>During the last edition of Expo Carnes y L\u00e1cteos in Monterrey, a conference was held by our Technical Director Javier Garcia Pina, in which the new development INBAC NF was presented, whose most outstanding property is the ability to inhibit the development of Clostridium spp, as well as Listeria monocytogenes and lactic acid bacteria in [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":4262,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-4256","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-corporativo","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - 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