Stopping microbial growth
In addition to retarding color and flavor changes, ingredient technologies are available to slow the growth of spoilage bacteria, as well as destroy pathogens.
“In order to prevent foodborne illness, meat and poultry production processes should incorporate different hurdles to reduce, eliminate or control the growth of pathogenic microorganisms,” says Greg Jahr, sales manager-meat industry, Niacet Corp., Niagara Falls, New York. “Effective intervention technologies include the use of antimicrobials or preservatives.”
Organic acids are well recognized for their ability to control pathogen growth. Propionic acid is known to be the most effective; while vinegar, a natural source of acetic acid, is where a great deal of innovation is taking place. This is because vinegar is an ingredient consumers understand and don’t view as a chemical preservative; thus, it is viewed as a clean-label ingredient.
Niacet is a potassium-based powdered antimicrobial supplier. With dried ingredients, processors are not paying to ship water. Further, because the powders are highly concentrated sources of active ingredients, usage levels are often reduced to 0.5 percent batch weight. As free-flowing powders, these antimicrobials may be applied in various processing steps, including brines and in dry blends. All the ingredients are inert and will not react with other ingredients used in product formulations.
“Our ingredients – both traditional and clean-label options – also assist meat processors with reducing sodium content,” Jahr says. “We use potassium-based active ingredients rather than those that are sodium based. They contribute zero sodium to the finished product. They do this while maintaining efficacy throughout the extended shelf life.
“These ingredient technologies have proven to be effective against the typical pathogens that might be found in fresh and processed meats,” Jahr says. “Meat and poultry processors can expect excellent shelf life while providing a clean-tasting flavor. And, typically potassium on a label is viewed as more friendly by the consumer than sodium.”
One of the company’s specialties is its proprietary blend of potassium acetate and potassium diacetate. It was designed to preserve meat products with low-sodium content.
“The dosage level depends on local legislation, meat type and shelf life requirements,” Jahr says. “In the US, potassium acetate and potassium diacetate are considered GRAS and are approved in various meat and poultry products as a flavoring agent and as an antimicrobial agent. In the EU, potassium acetate and potassium diacetate are both approved for meat applications under the same E number (E 261) so the ingredient system can be labeled with only one E number.”
In 2017, Niacet introduced a natural potassium dry vinegar powder for processors who prefer simpler ingredient statements. It can be labelled as “vinegar,” “neutralized vinegar” or “buffered vinegar.”
“The suggested dosage for optimal effect is 0.4 percent to 1.0 percent, based on the total meat formulation,” Jahr says.
Jefferson, Georgia-based World Technology Ingredients (WTI) Inc., offers a range of shelf-life extending ingredients, including liquids and powders, low-sodium or sodium-free options, clean label, natural, organic and non-GMO ingredients. All products inhibit the growth of Listeria monocytogenes, as well as other pathogens and spoilage organisms, thereby increasing food safety and extending shelf life.
“Our ingredients can be added directly into a food product or used as a topical treatment,” says Klaus Kreuzner, director of sales at WTI. “Our products are designed to inhibit Listeria growth in RTE products, but they also control a variety of spoilage organisms in cooked and raw items. We have conducted tests with our vinegars and in some cases, we were able to double shelf life in fresh meat and poultry items.
“We were the first to develop liquid vinegars as an alternative to conventional lactates/diacetates,” he says. “And we introduced dry vinegar to the industry about six years ago. We are now rolling out a clean-label, all-natural ingredient for fresh ground meat products. It extends shelf life and protects the natural quality attributes of ground beef, ground poultry and fresh sausage.”
Chicago-based Newly Weds Foods offers proprietary combinations of vinegar and spice extractives. The ingredients inhibit pathogen proliferation throughout product processing and distribution, reduce potential for cross-contamination and enhance Escherichia coli and Salmonella susceptibility to heat. The ingredients are sourced from nature, with organic and non-GMO options available. The easy-to-use liquid is applied directly to ground products and to whole muscle meats by marination. It does not impact food flavor or overall product quality.
Lenexa, Kansas-based Corbion offers numerous products to control Listeria in RTE meat and poultry products. The ingredient systems use combinations of lactate and acetate, or their clean-label counterparts, ferments and vinegars. The ferments are made from sugars that are naturally fermented using specific food cultures to produce a range of different actives, such as organic acids, small peptides, residual sugars and other fermentation products.
