Meat+Poultry - March 2018 - 66

INGREDIENT ISSUES

The fats in cooked meats
maintained at warm
serving temperatures,
such as those encountered
in buffets, are highly
susceptible to oxidation.
This may produce warmedover, rancid, carboardlike flavor. Antioxidants
retard this breakdown.

MEAT+ POULTRY | 03.18 | www.meatpoultry.com

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66

Des Moines, Iowa-based Kemin Food
Technologies offers a liquid, propionic acidbased antimicrobial designed to protect RTE
meat and poultry products from Listeria.
It has been proven to extend product shelf
life more consistently in comparison to
traditional lactate-based products. Kemin
was the first to commercialize such a
product within the protein industry and
was instrumental at getting propionic acid
approved for use by USDA.
"Since it is applied at a lower application
rate, it contributes less sodium and lower
cost-in-use than lactates and diacetates,"
says Courtney Schwartz, senior marketing
communications manager. "We also offer
a label-friendly vinegar-based product for
food safety designed to protect meat and
poultry products from foodborne pathogens
and extend product shelf life by delaying the
growth of spoilage bacteria."
Kemin's buffered vinegar solutions have
no negative effect on meat quality, including
parameters such as water-holding capacity,
protein denaturation, color or flavor. This
line is available in both liquid, dry and
no-sodium forms, making it easy to add to

brines, marinades,
spice blends or direct
application to meat
products. It is also
available in a certified
organic form. 
For fresh ground
meats and fresh poultry,
Kalsec, Kalamazoo,
Michigan, offers a
unique combination
of vinegar and
rosemary. Inclusion
may improve quality,
thus extending shelf
life, while also assisting
with safety.
"Benefits include
color and oxidative
stability as well
as a 2- to 3-log
reduction in spoilage
(psychrothropic as
well as total plate
counts) microbes,"
says Poulson
Joseph, principal scientist. "This ingredient
combination has very low or no flavor impact
and does not compromise texture."
Wenda Ingredients, Naperville, Illinois,
offers all-natural, clean-label pathogen
protection ingredients made from fruit and
spice extracts. The product line includes a true
"uncured" ingredient solution free of celery
powder and chemical nitrites.
"By eliminating concentrated nitrites for
the purpose of pathogen protection, we are
delivering on the promise of truthfulness and
transparency for consumers that are buying
uncured labeled meats," says Chad Boeckman,
director of marketing and national accounts.
"Our products are different in that we are using
several hurdles for pathogen control, including
polyphenol and flavonoid antioxidants as well
as common pathogen protection ingredients
for the carrier of these natural solutions, such
as dried vinegar."
Ensuring farm-to-fork freshness is possible
through the use of ingredient technology.
Extended shelf life helps reduce waste and
ensure safety. It allows consumers to shop
fresh and be confident about the quality of
their purchases.
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Meat+Poultry - March 2018

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