Meat + Poultry - October 2009 - 75

u
o
Y
g
n
i
v
ents Gi

contain salt, which has heavy-metal
impurities that actually jump-starts
oxidation of fat. Antioxidants like
BHA, BHT, propyl gallate and citric
acid are effective tools to slow down
oxidation of fat. For the natural and
organic products, rosemary extract,
oregano extract and green-tea extract work great in uncured frozen
meat products, and cultured-celery
extract works well in cured frozen
meat items."
Cassidy also believes it could
be unsafe to extend shelf-life too
long. "The stronger the ingredient
is that kills bacteria, the greater the
potential risk to the consumer," he

"The biggest
challenge for
processors is
to find shelflife extending
ingredients
that are cheap,
effective, safe and
label-friendly."
adds. "It is like doctors who overuse antibiotics on patients. Someday
when the patient gets really sick and
needs an effective antibiotic, they
will have built up a resistance to the
antibiotic and it will not perform."
The biggest challenge for processors is to fi nd shelf-life extending
ingredients that are cheap, effective, safe and label-friendly, Cassidy continues.
Cassidy anticipates there will
be several new ingredients derived
from natural sources marketed in
the future to improve shelf-life in
meat and poultry. "Over time, consumers will seek less chemical preservatives and more natural alternatives, even if the shelf-life is shorter
in some cases," he predicts. ■
We would like to hear from you - to comment
on this story or to request reprints, contact us
by e-mail at meatpoultry@sosland.com.

?
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T
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r
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www.MeatPoultry.com * October 2009 * Meat&Poultry * 75


http://www.admix.com/fastfeed.htm http://www.MeatPoultry.com

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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