Meat + Poultry - September 2010 - 107

SHELF-LIFE

Suppliers of functional antimicrobial ingredients must be able to
provide efficacy data that documents
testing conditions coupled with microbiological data, Yates says. Meat
processors will also be interested in
how the microbial ingredient will be
listed on the label. Can this ingredient be considered "clean?"
WTI offers several options to help
meat processors achieve reducedsodium and clean-label objectives.
Potassium IONAL PLUS contains
potassium citrate and sodium diacetate and is best suited for fresh-meat
applications to enhance flavor, color
retention and shelf-life extension. Potassium IONAL LC is targeted for
the inhibition of Listeria monocytogenes in ready-to-eat products.
WTI also offers its MOstatin
product line, which range from 64.00
mg to 0.26 mg of sodium contribu-

tion when used at the recommended
2 percent level (of the meat weight).
These products are labeled as containing "vinegar" or "lemon juice
concentrate and vinegar" and can
be labeled as "natural."
"We are continuing to study and
test the efficacy of new ingredients and
processing innovations for use with
the meat and poultry industry," Yates
says. "We work very close with our
customers to understand their needs
and provide customized solutions."
Purac, Lincolnshire, Ill., offers
products designed for shelf life extension and pathogen control that
also meet clean-label demands.
"Our Verdad range includes sugar
and corn syrup based ferments that
appeal to the end consumer because
they are label friendly yet provide
powerful and effective food safety
and shelf-life functionality with no

adverse fl avor issues," says Joy Vimalarajah, Purac sales director.

Who's going to pay?
Regardless of the products selected to
help extend meat shelf-life, there remains the hurdle of cost point for the
product. Meat processors don't want
to have to pass on to the consumer the
added cost of the inclusion of a new
antimicrobial or clean-label ingredient added to their products.
"Most existing product lines have
very narrow margins to begin with and
the inclusion of an antimicrobial ingredient to improve shelf-life is thought
to benefit the manufacturer, but not
the entire supply chain," Yates says.
"Everyone wants more shelf-life, but
not everyone's willing to pay for it." ■
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by e-mail at meatpoultry@sosland.com.

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Meat + Poultry - September 2010

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