Meaty Solutions for Shelf Life Extension

 MEAT consumption is likely to increase worldwide as an affordable source of protein. With growing demand, it is estimated that between now and 2018, the world is likely to need 20% more pork, 30% more poultry and 10% more beef to meet the consumption needs of the growing population.
The increasing demand for meat, as protein source, is met with a corresponding expansion in the choices that are available to consumers today. These include buying different types of meat, including poultry, pork, beef, lamb and veal, available in preparation methods such as raw, precooked and frozen.
The downside to the purchasing and consumption of meat is that the food product is highly perishable and has a relatively short shelf life. This is due to its unique biological and chemical nature, which causes meat to undergo progressive deterioration from the time of slaughter to consumption. Behind the scenes, each product has unique requirements in order to maintain safety and quality throughout its shelf life.
Shelf life and maintenance of meat quality are influenced by a number of factors including storage temperature, water, salt and nitrite content, atmospheric oxygen, presence of indigenous enzymes, moisture (dehydration), light and, most importantly, the presence of micro-organisms. All of these factors or hurdles, either alone or in combination, can result in detrimental changes in the colour, odour, texture and flavour of meat.
Meat spoilage is not always evident. Consumers across the board would agree, however, that discolouration, strong off-odours, and the development of slime would constitute the main qualitative criteria for meat rejection.

Clean label solutions
Food scientists have long maintained that the preservative effect of lactic acid bacteria during the manufacture and subsequent storage of fermented foods was due solely to the acidic conditions created during fermentation, which converts carbohydrates into organic acids. However, researchers have discovered there is more to the preservation process than simply a pH drop. Lactic acid bacteria produce and excrete a variety of inhibitory substances other than lactic and acetic acids, including ethanol, hydrogen peroxide, diacetyl, free fatty acids, benzoate, antibiotics and bacteriocins (proteinaceous toxins that inhibit the growth of other bacteria). In addition, some beneficial microorganisms inhibit pathogen growth by consuming the resources that pathogens need to survive and proliferate.
"Ingredients that control shelf life in fresh meat should be able to extend the colour stability, enhance the juiciness as well as the flavour, preferably without the use of chemical or synthetic additives," says Wouter Moormann, Market Unit manager (Food Division) of Purac Asia Pacific.
The trend towards increased consciousness in food traceability does not look set to slow down. More than ever, consumers are demanding natural, ready-to-eat meat products that have fresh, just-prepared characteristics without the use of preservatives. Processors want to meet the ongoing consumer demand for these clean-label products, but at the same time realise the urgency and need to do it without compromising shelf life or food safety.
Today's meat industries, conventional and organic production alike, are increasingly seeking more "ready-to-use solutions" that are pre-blended, pre-customised and natural, allowing for removal or reduction of all synthetic ingredients in the final product. Purac's range of natural shelf life extenders for meat products is produced by fermentation of sugar, providing customer-friendly ingredient statements, with excellent microbial control properties.

FuMercurial Victory CR7 Low