Meat + Poultry - October 2009 - 137

meal containing chicken, potatoes and spinach. The
test entrée was inoculated with different types of
pathogens, such as the gram-positive, spore-forming
bacterium Bacillus cereus. Depending on the pH, a
concentration of 1.0 percent to 1.5 percent RV70
was effective against growth of most pathogens in
the product under the range of test conditions.
Researchers at the University of Wisconsin-
Madison are conducting a research project to identify
ingredients to suppress growth of L. monocytogenes in
RTE deli-style meat and poultry using ingredients
that meet organic or "natural" requirements defined
by USDA. The first part of the two-phase study
has been completed. PuraQ Verdad NV55 was
one of the ingredients screened in combination
with an uncured control and three different nitrite
treatments (traditional nitrite; vegetable powder plus
starter culture; and prereduced vegetable powder)
in a model turkey system. PURAC's cultured cane
sugar and vinegar blend at 3 percent level inhibited
growth (less than 1 log increase) of L. monocytogenes
during the 4-week study at 39°F for both the
uncured and naturally cured products. The next step
is to test Verdad 55 in other meat products against
those made with lactate and diacetate.

Final thoughts
of 3 percent and 4 percent showed an extended microbial
shelf life of 40 percent to 60 percent, respectively.
Another test described two different batches of pork loin
enhanced with 0.3 percent salt and 0.3 percent phosphate
were sliced, vacuum-packed and stored in the dark at 39°F.
One batch contained 3 percent PuraQ Verdad NV10;
the other did not. The color stability of the batch with
NV10 was increased significantly, and was protected from
discoloration for two weeks longer than the control (28
days vs. 14 days on the control).
Meat-containing entrée-type products can receive an
antimicrobial benefit, too. PuraQ Verdad RV70 was tested
for its antimicrobial efficacy at appropriate cooled and
refrigerated temperatures for microbial growth in a prepared

Along with extensive research, PURAC works
closely with processors to assist them with a
dedicated technical team and clean-label ingredients proven
to reduce bacteria and increase shelf life. Ingredients for
meat and poultry products and entrées that are easy to use,
effective and provide a clean label dovetails with today's
strongest trends.
Manufacturers want to keep their processes as seamless
as possible and find clean-label solutions. Consumers want
to serve their families' good-tasting, wholesome foods.
And everyone wants to keep the food supply safe from
pathogens. For all meat and poultry products-frozen and
refrigerated, heat-and-serve, and RTE-the answer may be
found in the PuraQ Verdad family of ingredients.
For more information, contact PURAC at 888-8998021 and visit us at www.purac.com/verdad.

A special supplement to Meat&Poultry magazine

4
http://www.purac.com/verdad
Meat + Poultry - October 2009

Table of Contents for the Digital Edition of Meat + Poultry - October 2009
