{"id":8543,"date":"2025-08-05T13:57:06","date_gmt":"2025-08-05T13:57:06","guid":{"rendered":"https:\/\/relaunch.novasina.ch\/anwendungen\/water-activity-in-meat\/"},"modified":"2025-10-14T08:01:40","modified_gmt":"2025-10-14T08:01:40","slug":"fleisch","status":"publish","type":"page","link":"https:\/\/novasina.ch\/de\/anwendungen\/fleisch\/","title":{"rendered":"Wasseraktivit\u00e4t in Fleisch"},"content":{"rendered":"<style>.kb-row-layout-id8543_d8770b-6c > .kt-row-column-wrap{align-content:center;}:where(.kb-row-layout-id8543_d8770b-6c > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:center;}.kb-row-layout-id8543_d8770b-6c > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);max-width:850px;margin-left:auto;margin-right:auto;padding-top:262px;padding-bottom:30px;grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8543_d8770b-6c{background-image:url('https:\/\/novasina.ch\/wp-content\/uploads\/2025\/10\/Water-activity-in-meat.webp');background-size:cover;background-position:50% 44%;background-attachment:scroll;background-repeat:no-repeat;}.kb-row-layout-id8543_d8770b-6c > .kt-row-layout-overlay{opacity:0.36;background-color:#091419;}.kb-row-layout-id8543_d8770b-6c .kt-row-layout-bottom-sep{height:130px;}.kb-row-layout-id8543_d8770b-6c .kt-row-layout-bottom-sep svg{width:100%;}.kb-row-layout-id8543_d8770b-6c .kt-row-layout-bottom-sep svg{fill:#ffffff!important;}@media all and (max-width: 1024px){.kb-row-layout-id8543_d8770b-6c > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 1024px){.kb-row-layout-id8543_d8770b-6c .kt-row-layout-bottom-sep{height:px;}}@media all and (max-width: 1024px){.kb-row-layout-id8543_d8770b-6c .kt-row-layout-bottom-sep svg{width:%;}}@media all and (max-width: 767px){.kb-row-layout-id8543_d8770b-6c > .kt-row-column-wrap{padding-top:165px;padding-bottom:25px;grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8543_d8770b-6c .kt-row-layout-bottom-sep{height:45px;}.kb-row-layout-id8543_d8770b-6c .kt-row-layout-bottom-sep svg{width:%;}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id8543_d8770b-6c alignfull kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-layout-overlay kt-row-overlay-normal\"><\/div><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-middle\">\n<style>.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col{border-left:0px solid var(--global-palette9, #ffffff);}.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col,.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col{flex-direction:column;}.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column8543_d3a9d1-d0{position:relative;}@media all and (max-width: 1024px){.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col{border-left:0px solid var(--global-palette9, #ffffff);flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column8543_d3a9d1-d0 > .kt-inside-inner-col{border-left:0px solid var(--global-palette9, #ffffff);flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column8543_d3a9d1-d0\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf, .wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf[data-kb-block=\"kb-adv-heading8543_ce8f38-cf\"]{max-width:592px;padding-bottom:0px;margin-bottom:var(--global-kb-spacing-md, 2rem);text-align:left;font-size:23px;line-height:1;font-weight:400;font-style:normal;font-family:Outfit;letter-spacing:2px;}.wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf[data-kb-block=\"kb-adv-heading8543_ce8f38-cf\"] mark.kt-highlight{letter-spacing:-0.1px;font-size:80px;font-family:Outfit;font-weight:500;font-style:normal;color:var(--global-palette9, #ffffff);text-transform:none;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf[data-kb-block=\"kb-adv-heading8543_ce8f38-cf\"] img.kb-inline-image{width:150px;vertical-align:baseline;}@media all and (max-width: 1024px){.wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf[data-kb-block=\"kb-adv-heading8543_ce8f38-cf\"] mark.kt-highlight{font-size:80px;}}@media all and (max-width: 767px){.wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf, .wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf[data-kb-block=\"kb-adv-heading8543_ce8f38-cf\"]{margin-bottom:var(--global-kb-spacing-xs, 1rem);letter-spacing:0.5px;font-size:19px;line-height:1.1;}.wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_ce8f38-cf[data-kb-block=\"kb-adv-heading8543_ce8f38-cf\"] mark.kt-highlight{font-size:46px;}}<\/style>\n<h1 class=\"kt-adv-heading8543_ce8f38-cf wp-block-kadence-advancedheading has-theme-palette-9-color has-text-color\" data-kb-block=\"kb-adv-heading8543_ce8f38-cf\"><mark class=\"kt-highlight\">Wasseraktivit\u00e4t in Fleisch<\/mark><\/h1>\n<\/div><\/div>\n\n<\/div><\/div>\n\n<style>.kb-row-layout-id8543_00247b-ce > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id8543_00247b-ce > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id8543_00247b-ce > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);max-width:850px;margin-left:auto;margin-right:auto;padding-top:var(--global-kb-spacing-xl, 4rem);padding-bottom:var(--global-kb-spacing-4xl, 8rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8543_00247b-ce{border-top:0px solid rgba(0,0,0,0.11);}.kb-row-layout-id8543_00247b-ce > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id8543_00247b-ce > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 1024px){.kb-row-layout-id8543_00247b-ce{border-top:0px solid rgba(0,0,0,0.11);}}@media all and (max-width: 767px){.kb-row-layout-id8543_00247b-ce > .kt-row-column-wrap{padding-top:var(--global-kb-spacing-md, 2rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8543_00247b-ce{border-top:0px solid rgba(0,0,0,0.11);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id8543_00247b-ce alignfull has-theme-palette9-background-color kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top\">\n<style>.kadence-column8543_c4e39c-2b > .kt-inside-inner-col,.kadence-column8543_c4e39c-2b > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column8543_c4e39c-2b > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column8543_c4e39c-2b > .kt-inside-inner-col{flex-direction:column;}.kadence-column8543_c4e39c-2b > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column8543_c4e39c-2b > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column8543_c4e39c-2b{position:relative;}@media all and (max-width: 1024px){.kadence-column8543_c4e39c-2b > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column8543_c4e39c-2b > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column8543_c4e39c-2b\"><div class=\"kt-inside-inner-col\">\n<p>Die Fleischkonservierung wird seit Jahrtausenden von Zivilisationen genutzt, um eine langfristige Proteinquelle bereitzustellen, die w\u00e4hrend Lagerung oder Transport nicht verdirbt. Die Konservierung von Fleisch durch P\u00f6keln geht bis in die Antike zur\u00fcck, oft entdeckt durch zuf\u00e4llige Fehlhandhabungen von Fleisch. Die gebr\u00e4uchlichsten Methoden zur Fleischkonservierung sind Salzen, Beizen, R\u00e4uchern und Trocknen. Alle diese Methoden basieren auf der Kontrolle der Wasseraktivit\u00e4t. Tats\u00e4chlich gehen haltbare Fleischprodukte und Wasseraktivit\u00e4t Hand in Hand. Alte Zivilisationen hatten kein umfassendes Verst\u00e4ndnis der Wasseraktivit\u00e4t oder warum diese Konservierungsmethoden funktionierten, entdeckten sie jedoch durch Versuch und Irrtum. Dabei erkannten sie die grundlegende Wahrheit, die vielen Herstellern heute noch entgeht: Es ist die Wasseraktivit\u00e4t, nicht der Feuchtigkeitsgehalt, die gep\u00f6keltes Fleisch haltbar macht.<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-8543_071603-69 .kt-block-spacer{height:80px;}.wp-block-kadence-spacer.kt-block-spacer-8543_071603-69 .kt-divider{border-top-width:1px;height:1px;border-top-color:rgba(219, 219, 219, 0.50);width:100%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer alignnone kt-block-spacer-8543_071603-69\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><hr class=\"kt-divider\"\/><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8543_56f93a-f6, .wp-block-kadence-advancedheading.kt-adv-heading8543_56f93a-f6[data-kb-block=\"kb-adv-heading8543_56f93a-f6\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8543_56f93a-f6 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_56f93a-f6[data-kb-block=\"kb-adv-heading8543_56f93a-f6\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8543_56f93a-f6 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8543_56f93a-f6[data-kb-block=\"kb-adv-heading8543_56f93a-f6\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8543_56f93a-f6 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8543_56f93a-f6\">Wasseraktivit\u00e4t in Fleisch und mikrobielle Sicherheit<\/h2>\n\n\n\n<p>Jeder Mikroorganismus hat eine ideale interne Wasseraktivit\u00e4t, die er aufrechterhalten muss, um zu wachsen und sich zu reproduzieren. Diese Wachstumsgrenzen zeigen, dass alle pathogenen Bakterien bei Wasseraktivit\u00e4ten unter 0,87 aw nicht wachsen, w\u00e4hrend das Wachstum g\u00e4ngiger Verderbnishefen und -schimmelpilze bei 0,70 aw stoppt \u2013 dies ist als praktisches Limit bekannt. Weitere intrinsische Faktoren wie der pH-Wert beeinflussen ebenfalls das mikrobielle Wachstum.<\/p>\n\n\n\n<p>Damit ein haltbares Fleischprodukt als nicht potenziell gef\u00e4hrlich gilt, muss seine Wasseraktivit\u00e4t unter 0,86 aw liegen oder sein pH-Wert unter 4,2, um sicherzustellen, dass pathogene Bakterien auf dem Produkt w\u00e4hrend der Lagerung nicht wachsen k\u00f6nnen.<\/p>\n\n\n\n<p>Haltbares Fleisch mit einer Wasseraktivit\u00e4t zwischen 0,70 aw und 0,86 aw gilt zwar als lagerstabil, unterst\u00fctzt jedoch noch das Wachstum von Schimmel und Hefen. Daher muss die Wasseraktivit\u00e4t unter 0,70 aw gesenkt oder andere Ma\u00dfnahmen wie ein Konservierungssystem oder Vakuumverpackung eingesetzt werden, um Schimmelwachstum zu verhindern.<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-8543_14c109-fe .kt-block-spacer{height:80px;}.wp-block-kadence-spacer.kt-block-spacer-8543_14c109-fe .kt-divider{border-top-width:1px;height:1px;border-top-color:rgba(219, 219, 219, 0.50);width:100%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer alignnone kt-block-spacer-8543_14c109-fe\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><hr class=\"kt-divider\"\/><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8543_776297-44, .wp-block-kadence-advancedheading.kt-adv-heading8543_776297-44[data-kb-block=\"kb-adv-heading8543_776297-44\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8543_776297-44 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_776297-44[data-kb-block=\"kb-adv-heading8543_776297-44\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8543_776297-44 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8543_776297-44[data-kb-block=\"kb-adv-heading8543_776297-44\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8543_776297-44 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8543_776297-44\">Wasseraktivit\u00e4t in Fleisch und Stabilit\u00e4t<\/h2>\n\n\n\n<p>Die Wasseraktivit\u00e4t von Fleisch mit mittlerem Feuchtigkeitsgehalt oder trockenem haltbarem Fleisch liegt typischerweise unter 0,70 aw, sodass mikrobielles Wachstum unwahrscheinlich ist. Dennoch haben haltbare Fleischprodukte in diesem Bereich keine unbegrenzte Haltbarkeit. Welche weiteren Ausfallmodi k\u00f6nnen das Ende der Haltbarkeit verursachen?<\/p>\n\n\n\n<p>F\u00fcr Fleischprodukte mit pH-Messungen und Wasseraktivit\u00e4t im Bereich von 0,40\u20130,70 aw ist Lipidoxidation ein starker Kandidat f\u00fcr Qualit\u00e4tsverlust, da diese zu den unangenehmen Ger\u00fcchen und Geschmacksver\u00e4nderungen f\u00fchrt, die mit Ranzigkeit verbunden sind. Die Reaktionsraten sind in diesem Bereich maximal.<\/p>\n\n\n<style>.kb-image8543_c84318-bb .kb-image-has-overlay:after{opacity:0.3;}.kb-image8543_c84318-bb img.kb-img, .kb-image8543_c84318-bb .kb-img img{object-position:55.00000000000001% 76%;}<\/style>\n<figure class=\"wp-block-kadence-image kb-image8543_c84318-bb size-large kb-image-is-ratio-size\"><div class=\"kb-is-ratio-image kb-image-ratio-land21\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/novasina.ch\/wp-content\/uploads\/2025\/08\/B_pieces-raw-sirloin-meat-chopping-board-isolated-white-background-ai-generative-1024x683.jpg\" alt=\"\" class=\"kb-img wp-image-2928\" srcset=\"https:\/\/novasina.ch\/wp-content\/uploads\/2025\/08\/B_pieces-raw-sirloin-meat-chopping-board-isolated-white-background-ai-generative-1024x683.jpg 1024w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/08\/B_pieces-raw-sirloin-meat-chopping-board-isolated-white-background-ai-generative-300x200.jpg 300w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/08\/B_pieces-raw-sirloin-meat-chopping-board-isolated-white-background-ai-generative-768x512.jpg 768w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/08\/B_pieces-raw-sirloin-meat-chopping-board-isolated-white-background-ai-generative-1536x1024.jpg 1536w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/08\/B_pieces-raw-sirloin-meat-chopping-board-isolated-white-background-ai-generative-2048x1366.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div><\/figure>\n\n\n\n<p>Jede Art von haltbarem Fleisch ist mit einem bestimmten Mundgef\u00fchl und einer bestimmten Textur verbunden, die f\u00fcr den Verbraucher unerw\u00fcnscht sind, wenn sie die gew\u00fcnschten physikalischen Eigenschaften nicht erf\u00fcllen. Produkte, die eine festere Textur aufweisen sollen, m\u00fcssen eine niedrigere Wasseraktivit\u00e4t haben, w\u00e4hrend Produkte, die weich sein sollen, eine h\u00f6here Wasseraktivit\u00e4t ben\u00f6tigen. Wird ein Produkt auf die falsche Wasseraktivit\u00e4t verarbeitet, entspricht es nicht den gew\u00fcnschten Eigenschaften und wird vom Verbraucher abgelehnt.<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-8543_ee6d1b-ab .kt-block-spacer{height:80px;}.wp-block-kadence-spacer.kt-block-spacer-8543_ee6d1b-ab .kt-divider{border-top-width:1px;height:1px;border-top-color:rgba(219, 219, 219, 0.50);width:100%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer alignnone kt-block-spacer-8543_ee6d1b-ab\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><hr class=\"kt-divider\"\/><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8543_1168a4-ef, .wp-block-kadence-advancedheading.kt-adv-heading8543_1168a4-ef[data-kb-block=\"kb-adv-heading8543_1168a4-ef\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8543_1168a4-ef mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_1168a4-ef[data-kb-block=\"kb-adv-heading8543_1168a4-ef\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8543_1168a4-ef img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8543_1168a4-ef[data-kb-block=\"kb-adv-heading8543_1168a4-ef\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8543_1168a4-ef wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8543_1168a4-ef\">Die wichtigste Spezifikation: Wasseraktivit\u00e4t in Fleischprodukten<\/h2>\n\n\n\n<p>F\u00fcr haltbares Fleisch ist die Festlegung einer idealen Wasseraktivit\u00e4t ein entscheidender Schritt zur Formulierung von Sicherheit und Qualit\u00e4t. Die Spezifikation kann so festgelegt werden, dass mikrobielles Wachstum vermieden, chemische Reaktionen minimiert und die gew\u00fcnschte Textur erreicht wird. Der ideale Wert kann anhand der wahrscheinlichsten Ausfallursachen bestimmt werden: Textur\u00e4nderung bei haltbarem Fleisch mit niedriger Wasseraktivit\u00e4t, chemische Degradation bei halbfeuchtem haltbarem Fleisch und mikrobielles Wachstum bei feuchtem haltbarem Fleisch.<br><br>Sobald die ideale Wasseraktivit\u00e4t bestimmt ist, kann eine Kombination aus Verarbeitung und Formulierung eingesetzt werden, um diesen Wert zu erreichen, w\u00e4hrend unn\u00f6tiges \u00dcber-Trocknen vermieden wird, um den Umsatz zu maximieren.<\/p>\n\n\n<style>.kb-row-layout-wrap.wp-block-kadence-rowlayout.kb-row-layout-id8543_4a76a0-6c{margin-top:var(--global-kb-spacing-xl, 4rem);}.kb-row-layout-id8543_4a76a0-6c > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id8543_4a76a0-6c > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id8543_4a76a0-6c > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 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.kt-row-column-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8543_4a76a0-6c{border-top:1px solid rgba(0,0,0,0.07);border-right:1px solid rgba(0,0,0,0.07);border-bottom:1px solid rgba(0,0,0,0.07);border-left:1px solid rgba(0,0,0,0.07);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id8543_4a76a0-6c alignnone has-theme-palette9-background-color kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top\">\n<style>.kadence-column8543_b0456e-06 > .kt-inside-inner-col,.kadence-column8543_b0456e-06 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column8543_b0456e-06 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column8543_b0456e-06 > .kt-inside-inner-col{flex-direction:column;}.kadence-column8543_b0456e-06 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column8543_b0456e-06 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column8543_b0456e-06{position:relative;}@media all and (max-width: 1024px){.kadence-column8543_b0456e-06 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column8543_b0456e-06 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column8543_b0456e-06\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-advancedheading.kt-adv-heading8543_d67bd9-30, .wp-block-kadence-advancedheading.kt-adv-heading8543_d67bd9-30[data-kb-block=\"kb-adv-heading8543_d67bd9-30\"]{margin-bottom:var(--global-kb-spacing-sm, 1.5rem);font-weight:300;font-style:normal;font-family:Outfit;color:#3f6970;}.wp-block-kadence-advancedheading.kt-adv-heading8543_d67bd9-30 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_d67bd9-30[data-kb-block=\"kb-adv-heading8543_d67bd9-30\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8543_d67bd9-30 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8543_d67bd9-30[data-kb-block=\"kb-adv-heading8543_d67bd9-30\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading8543_d67bd9-30 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8543_d67bd9-30\"><em>\u201eDie sorgf\u00e4ltige \u00dcberwachung der Wasseraktivit\u00e4t von haltbarem Fleisch w\u00e4hrend der Produktion kann Energieeinsatz reduzieren und unerw\u00fcnschten Gewichtsverlust durch Verarbeitung unterhalb der idealen Wasseraktivit\u00e4t verhindern. Dies reduziert Energieverschwendung und maximiert den Umsatz. Zusammenfassend: Die Festlegung einer idealen Wasseraktivit\u00e4t, die Formulierung zur Erreichung dieser Spezifikation und die \u00dcberwachung der Produktion durch h\u00e4ufige Wasseraktivit\u00e4tsmessungen gew\u00e4hrleisten ein sicheres, qualitativ hochwertiges Produkt mit optimaler Haltbarkeit und maximalem Umsatz. Kurz gesagt, der Erfolg haltbarer Fleischprodukte in der Geschichte ist direkt mit der konsequenten Kontrolle der Wasseraktivit\u00e4t verbunden.\u201c<\/em><\/p>\n\n\n<style>.kb-image8543_7c0062-15.kb-image-is-ratio-size, .kb-image8543_7c0062-15 .kb-image-is-ratio-size{max-width:114px;width:100%;}.wp-block-kadence-column > .kt-inside-inner-col > .kb-image8543_7c0062-15.kb-image-is-ratio-size, .wp-block-kadence-column > .kt-inside-inner-col > .kb-image8543_7c0062-15 .kb-image-is-ratio-size{align-self:unset;}.kb-image8543_7c0062-15{max-width:114px;}.image-is-svg.kb-image8543_7c0062-15{-webkit-flex:0 1 100%;flex:0 1 100%;}.image-is-svg.kb-image8543_7c0062-15 img{width:100%;}.kb-image8543_7c0062-15 .kb-image-has-overlay:after{opacity:0.3;}.kb-image8543_7c0062-15 img.kb-img, .kb-image8543_7c0062-15 .kb-img img{-webkit-mask-image:url(https:\/\/novasina.ch\/wp-content\/plugins\/kadence-blocks\/includes\/assets\/images\/masks\/circle.svg);mask-image:url(https:\/\/novasina.ch\/wp-content\/plugins\/kadence-blocks\/includes\/assets\/images\/masks\/circle.svg);-webkit-mask-size:auto;mask-size:auto;-webkit-mask-repeat:no-repeat;mask-repeat:no-repeat;-webkit-mask-position:center;mask-position:center;}<\/style>\n<figure class=\"wp-block-kadence-image kb-image8543_7c0062-15 size-full\"><img decoding=\"async\" width=\"550\" height=\"549\" src=\"https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter.webp\" alt=\"\" class=\"kb-img wp-image-7576\" srcset=\"https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter.webp 550w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter-300x300.webp 300w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter-150x150.webp 150w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/figure>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8543_f48c4f-d6, .wp-block-kadence-advancedheading.kt-adv-heading8543_f48c4f-d6[data-kb-block=\"kb-adv-heading8543_f48c4f-d6\"]{font-size:16px;font-weight:600;font-style:normal;font-family:'Encode Sans Expanded';}.wp-block-kadence-advancedheading.kt-adv-heading8543_f48c4f-d6 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8543_f48c4f-d6[data-kb-block=\"kb-adv-heading8543_f48c4f-d6\"] mark.kt-highlight{font-size:var(--global-kb-font-size-sm, 0.9rem);font-family:'Encode Sans Expanded';font-weight:400;font-style:normal;color:rgba(77,121,128,0.72);-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8543_f48c4f-d6 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8543_f48c4f-d6[data-kb-block=\"kb-adv-heading8543_f48c4f-d6\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading8543_f48c4f-d6 wp-block-kadence-advancedheading has-theme-palette-2-color has-text-color\" data-kb-block=\"kb-adv-heading8543_f48c4f-d6\">Dr. Brady Carter<br><mark class=\"kt-highlight\">Weltweit anerkannter Spezialist f\u00fcr Wasseraktivit\u00e4t<\/mark><br><\/p>\n<\/div><\/div>\n\n<\/div><\/div><\/div><\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Wasseraktivit\u00e4t in Fleisch Die Fleischkonservierung wird seit Jahrtausenden von Zivilisationen genutzt, um eine langfristige Proteinquelle bereitzustellen, die w\u00e4hrend Lagerung oder Transport nicht verdirbt. Die Konservierung von Fleisch durch P\u00f6keln geht bis in die Antike zur\u00fcck, oft entdeckt durch zuf\u00e4llige Fehlhandhabungen von Fleisch. Die gebr\u00e4uchlichsten Methoden zur Fleischkonservierung sind Salzen, Beizen, R\u00e4uchern und Trocknen. Alle diese&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8199,"menu_order":27,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"qubely_global_settings":"","qubely_interactions":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"enable","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","iawp_total_views":64,"footnotes":""},"class_list":["post-8543","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wasseraktivit\u00e4t in Fleisch - Novasina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novasina.ch\/de\/anwendungen\/fleisch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wasseraktivit\u00e4t in Fleisch - Novasina\" \/>\n<meta property=\"og:description\" content=\"Wasseraktivit\u00e4t in Fleisch Die Fleischkonservierung wird seit Jahrtausenden von Zivilisationen genutzt, um eine langfristige Proteinquelle bereitzustellen, die w\u00e4hrend Lagerung oder Transport nicht verdirbt. 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