Meat&Poultry - June 2013 - 64

extending shelf-life

technologies, at Kemin. “The main

brines.” When applied via brine, the

pathogens such as Listeria monocyto-

difference is that green tea extract

solution either gets injected into pro-

genes,” Meggs says.

has a lower negative flavor contribu-

tein cuts or sprayed on topically.

“We also offer an ingredient line

tion to the final product. Thus, using

Another interesting plant extract

based on sodium and potassium lac-

a lower level of rosemary extract in

catching the attention of packers is

tates that can extend the shelf-life by up

combination with green tea extract

licorice extract. “Our licorice ex-

to 100 percent. These ingredients func-

allows the manufacturer to increase

tract is naturally high in antioxida-

tion by lowering the water activity and

the natural plant extract usage rate,

tive phenolic compounds, which break

disrupting bacterial metabolism, there-

often resulting in an extract blend

the chain of oxidation in a variety of

by reducing spoilage bacteria growth,”

that performs better than using rose-

foods, including meat and poultry,”

Meggs says. “They function in both

mary alone.

says Nancy Stachiw, director-appli-

fresh and cooked meat products. They

cations technology, ICL Performance

also improve the overall quality of the

Products LP, St. Louis. “With this

meat by enhancing tenderness and juic-

ingredient, manufacturers can keep

iness. And here are some added bonus-

the nutritional value, color and flavor

es. They can increase the salty taste

of food while also extending shelf-life

of processed-meat products, allowing

and palatability.”

manufacturers to decrease actual so-

“Poultry products benefit
the most from using
straight rosemary.”
“Poultry products benefit the most

dium levels. They also enable produc-

from using straight rosemary,” Rob-

Multi-functional options

ers to control purge and achieve higher

bins says. “Red meat will typically

As mentioned, the shelf-life of meat

yields, and improve the overall quality

gain additional shelf-life from using

and poultry is limited by the growth of

of the meat.”

the rosemary/green tea blend because

spoilage bacteria and pathogens. Some

Fresh meat owes its red color to the

the green tea is especially effective at

ingredients are designed to address

presence of myoglobin. “This color is

delaying myoglobin oxidation and fla-

both types of microorganisms and

an important quality characteristic for

vor loss during long-term frozen stor-

other attributes that impact quality.

consumers,” Meggs says. “Lactates

age. Foods that are oil-in-water emul-

“We offer several label-friendly in-

slow the degradation of myoglobin

sions will also usually benefit from

gredients with multiple functional-

into metmyoglobin, improving color

using the rosemary/green tea blends,

ities,” Meggs says. “They can increase

retention. This is most significant in

whereas straight rosemary extract is

shelf-life, enhance food safety and can

fresh beef, where the use of lac-

best for water-in-oil emulsions and

enhance meat flavors. These ingredi-

tates can preserve

bulk oils.”  

ents are produced by the fermentation

Rosemary and green tea extracts

of corn or cane sugar with specifical-

and blends of the two come in both

ly selected food cultures, and are

dry and liquid forms. “The dry prod-

often standardized with vinegar.

uct excels in applications that require

“We also offer liquid and dry

dispersion across a large surface area,

antimicrobial solutions for the

such as ground and processed meats,”

natural market. Declared on

Robbins says. It can also be blended

ingredient statements simply

with seasonings and applied topically

as vinegar, they are quite ef-

by either tumbling or through a bat-

fective at extending shelf-life

ter, as in the case of breaded nuggets.

and inhibiting the growth of

“The liquid form is more applicable for emulsions. We offer a liquid
blend that is specifically formulated
for use in enhanced meats,” Robbins
says. “It offers quick dispersion in cold

64

Demand for convenience foods
makes the attribute of shelf-life
an important factor for retailers,
including convenience store chains.
(Photo courtesy of 7-Eleven Inc.)

• Meat&Poultry • June 2013 • www.MeatPoultry.com
http://www.MeatPoultry.com
Meat&Poultry - June 2013

Table of Contents for the Digital Edition of Meat&Poultry - June 2013
