Meat + Poultry - October 2009 - 72

(Photo courtesy of PURAC America Inc.)

Food Ingredient Solutions

Extended stays
Processors must balance maximum shelf-life
with uncompromising food safety
BY BRYAN SALVAGE
meatpoultry@sosland.com

eat and poultry companies are
constantly looking for ways to
combine meat safety with shelf-life
extension. And ingredient companies serving the industry are working hard to meet growing demands
for such products.
"Antimicrobial blends allow customers to inhibit both foodborne
pathogens and spoilage bacteria,"
says Shawnna Veasey, meat application technologist with PURAC
America Inc., Lincolnshire, Ill. "In
turn, processors are able to extend
the shelf-life of their product."
Although PURAC's roots are in
the fresh-meat industry, the company has evolved to include an array of
preservation applications for many

M

meat and poultry products. "Today, our shelf-life extension projects include clean-label alternatives
for ready-to-eat meat and poultry
products, as well as enhancement

"Regardless of how
many salts, spices
and preservatives
are added to meat,
it will succumb to
nature."
for fresh meat and poultry industries," Veasey says.
When asked if there is a danger
of extending shelf-life for meat and
poultry products too far, Veasey re-

72 * Meat&Poultry * October 2009 * www.MeatPoultry.com

sponds, "It's difficult to say because
extending shelf-life 'too far' will
never be reached. Meat and poultry
are made up of amino acids, fats and
enzymes that are eventually going to
degrade and break down. Regardless of how many salts, spices and
preservatives are added to meat, it
will succumb to nature. Meat products are never going to be able to
last decades or years."
The biggest challenge in extending shelf-life for meat and poultry
products is trying to balance shelflife extension with product fl avor,
Veasey says. "As the concentration
of non-meat ingredients increases
so does the possibility for flavor impact," she adds. "Some products,



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Meat + Poultry - October 2009

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

Contents
Meat + Poultry - October 2009 - 1
Meat + Poultry - October 2009 - 2
Meat + Poultry - October 2009 - 3
Meat + Poultry - October 2009 - Contents
Meat + Poultry - October 2009 - 5
Meat + Poultry - October 2009 - 6
Meat + Poultry - October 2009 - 7
Meat + Poultry - October 2009 - 8
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