Meat+Poultry - October 2020 - 72

INGREDIENT ISSUES

Allison Turner, preservation product
manager, Naturex, part of Givaudan, South
Hackensack, NJ, said, "Consumers are mindful
of the ingredients in their food and what is
on their labels. While using plant extracts in
meat and poultry is not a new concept, it is a
key ingredient in meeting consumer trends in
natural, transparency and simplicity."

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72
MEAT+ POULTRY
| www.meatpoultry.com

Dumrongsak Songdej; Johnsonville

Swiss chard has a
naturally occuring nitrate
which can help preserve
taste and color.

Rosemary leads the way in this area of
functional plant extracts. Rosemary is primarily
used to limit oxidation of fats and pigments,
thereby helping retain product quality.
Rosemary can be blended with other plant
extracts to offer different levels of protection.
"One of the active components, carnosic
acid, naturally protects the rosemary plant
from heat and light when growing in the wild.
That same compound provides a natural way
to combat pro-oxidants, such as oxygen, light

and temperature in meat and poultry," Turner
said. "Other plants have active compounds that
protect fats during the different stages of the
oxidation reaction."
Proprietary consumer research by Naturex
showed that the majority of consumers
who are avoiding artificial preservatives are
also concerned about nitrites and nitrates
in meat. These compounds are commonly
found in cured products, such as bacon, ham
and sausages.
"Plant extracts can also be used as an
alternative to traditional curing for meats,"
said Tim Knight, preservation technical service
specialist at Givaudan/Naturex. "Celery
and Swiss chard have naturally occurring
nitrates. When converted to nitrites, they can
help preserve taste and color. They can be
used along with acerola cherry, which is an
alternative to sodium erythorbate."
These vegetable sources of naturally
occurring nitrite are familiar and recognizable
to consumers and also offer convenience
and predictability for processed meat
manufacturers. Vegetable-sourced nitrite
produces the same characteristic color,
flavor and microbial control in meat products
as traditional curing using sodium nitrite,
according to Knight.
"Swiss chard is a growing option for
applications where celery is not desirable
because of allergen or sensitivity concerns,"
Knight said.



Meat+Poultry - October 2020

Table of Contents for the Digital Edition of Meat+Poultry - October 2020

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - 2
Meat+Poultry - October 2020 - 3
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