MEAT+POULTRY - April 2015 - 64

INGREDIENT ESSENTIALS * ADVERTORIAL

of the most effective antimicrobials in meat and poultry;
however, they are considered chemical preservatives and
thus not label friendly. To offer the industry a label-friendly
food-safety ingredient, Kemin, Des Moines, Iowa, developed
BactoCEASE™ NV and BactoCEASE™ NV-K. These buffered
vinegar solutions effectively inhibit L. monocytogenes in various meat cuts, including fresh uncured turkey, cured ham
and enhanced pork loin, as well as ready-to-eat deli meats,
hot dogs and other smoked and fresh sausages.
"Vinegar is a time-tested, well-known ingredient and an
ingredient found in grandma's cupboard," says Courtney
Schwartz, marketing manager at Kemin. "Acetic acid is the
key active ingredient in buffered vinegar.
"BactoCEASE™ NV relies on sodium cations; BactoCEASE™
NV-K uses potassium," she says. "Both are available in liquid and dry forms, with the dry version almost four times as
strong as the liquid, which means usage levels are lower with
the dry product."
Using uncured turkey breast as the test medium, Kemin
conducted an in-house analysis (six repetitions with various
strains of L. monocytogenes) comparing three levels (0.4%,
0.6% and 0.8%) of BactoCEASE™ NV dry to an untreated
control. Results indicated that both 0.6% and 0.8% maintained less than 1 log of viable listeria throughout a 12-week
period. The untreated control reached almost 6 logs by the
end of 7 weeks.
Further, all treatments maintained lactic acid bacteria
(spoilage bacteria) counts below 6 logs during this same
time frame. The untreated control reached 9 logs by the end
of 12 weeks.
BactoCEASE™ NV-K is Kemin's no-sodium option. (See sidebar.) In a similar study on uncured turkey (see graph), Kemin
showed that microbial inhibition is based on acetic acid content, not the cation. "Both the sodium and potassium salts
are equally effective in inhibiting growth of pathogens," says
Ms. Schwartz.
"Studies also show that our buffered vinegar solutions
have no negative effect on meat and poultry quality including parameters such as water-holding capacity, protein denaturation, color or flavor," she concludes. "The ingredients are
easily added via brines, marinades or spice blends as well as
direct topical application."
Conclusion
BactoCEASE™ NV and BactoCEASE™ NV-K provide meat and
poultry manufacturers with a consumer-friendly option to
ensure food safety and extend shelf life without any adverse
effect on product quality.
Note: Certain statements may not be applicable
in all geographical regions.
For more information on BactoCEASE™ NV and BactoCEASE™ NV-K,
visit: www.kemin.com/protectwithscience.

Potassium-based Buffered Vinegar Helps Manage Sodium

According to findings from the 2014 Food and Health Survey from the International Food Information Council Foundation, Washington, D.C., sodium/salt
content is the second most common ingredient consumers consider when
making a packaged food purchase. Calories is number one.
The survey's results also indicate that 53% of respondents are trying to limit
or avoid sodium/salt entirely. Avoid entirely would not be a smart option as the
body needs relatively large amounts of sodium to properly function.

Most consumed sodium comes from salt, chemically known as sodium chloride. And according to the 2015 Dietary Guidelines Advisory Committee (DGAC) report submitted on February 19, 2015, sodium continues to be overconsumed by the U.S. population. This is not
good, as excess consumption can cause high blood pressure, one of
the leading causes of heart disease and stroke.
Because intake for many grossly exceeds current guidelines, the DGAC suggests consumers change their eating habits. In other words, they should seek
out foods that have reasonable sodium contents.
According to the report, sodium, along with other over-consumed nutrients, is not intended to be reduced in isolation, but should be a part of a
healthy dietary pattern balanced in calories. Instead of focusing purely on reduction, emphasis should be placed on replacement and shifts in food intake
and eating patterns.
The DGAC encourages the food industry to continue reformulating and
making changes to certain foods to improve their nutrition profile. This includes lowering sodium content, which in some foods is easier than others. With many industrially prepared foods, sodium reduction efforts are
far more complex than simply adding less salt. This is particularly true with
many meat and poultry products, where salt plays a role not just in taste,
but in texture and safety.
Salt is a high-performance ingredient in meat and poultry. Nothing is less expensive and as efficient at enhancing flavor, tenderizing protein and bonding
water. Smart processors will reduce as much sodium as possible from sources
other than salt in order to meet finished-product sodium targets.
"If sodium reduction is a priority, BactoCEASE™ NV-K can assist," says Courtney Schwartz, marketing manager at Kemin.. "The ingredient is based on natural vinegar. Instead of being buffered with sodium, we use potassium, making
it a non-sodium food safety ingredient."

http://www.kemin.com/protectwithscience

MEAT+POULTRY - April 2015

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