Hendrik Sikma

I think the best coating of the butyrates (calcium or sodium) is the coating with high melting point fats. They are not digested in the stomach and the enzymes are doing their work in the small intestine. There are no negativ effects on meat quality, butyrates are a natural product that is produced in the animal itself.

I think it is not the pH value that is the most important. If you would use phosphoric acid or HCL you have a strong decrease in the pH value but only a minor effect on the micorbial status. Citric acid etc are not the strongest product for an efficient product. In small doses it is used as nutrient for some microbes. there is good knowledge today about the usage of fatty acids against some microb ...