Shelf Life Naturally: Ingredients for Processed Deli Meats

Most meat processors are dealing with cleaning up their labels while battling with pathogen and spoilage control in their RTE deli products. Because of the need for additional hurdles to protect against pathogens, proven antimicrobials like lactates and diacetates are used in combination with high pressure pasteurization. (HPP). These hurdles have their side effects. High levels of lactates and diacetates can produce an off-flavors and HPP is very costly.

Microbial fermentations have been used for centuries in the preservation of foods with beneficial organisms. Cheese(milk),salami(meat) and sauerkraut(cabbage) are example of microorganisms helping to preserve these foods by acidification,competitive exclusion of unwanted organisms, or the production of metabolites which are detrimental to growth of pathogenic  and spoilage organisms. By using the technologies resulting from the development of friendly organisms for foods, manufacturers like Dupont were able to make and to gently collect and concentrate the valuable metabolites,peptides and organic acids needed to preserve products at very low and affordable usage levels.  The primary family of products based on cultured dextrose from Dupont is called MicroGARD and are widely used in many culinary and bakery applications like soups and sauces and refrigerated entrees.

However the greater challenge in RTE cooked meats was the need for both pathogen control(primarily Listeria montogenes (Lm) control) and protection in shelf life against a myriad of spoilage organisms. In order to meet this challenge, the Dupont Food Protection scientists came up with a unique solution combining several technologies. First, they designed a fermentate which was broad spectrum in its spoilage organism protection with a special emphasis against lactic acid formers like Leuconostoc. Secondly, they assured an additional hurdle of  Lm protection with the addition of a buffered vinegar powder. Challenge studies and commercial use of this combined product named BioVia CL600 have shown it to be highly effective when used at 0.75 to 1.5% without flavor or textural problems.

For specific information about BioVia CL600 or other Dupont Food Protection ingredients, contact SPI Group and we will address your specific need.

 

Leave a Reply

Your email address will not be published. Required fields are marked *