MEAT+POULTRY - October 2015 - (Page 80)

INGREDIENT ISSUES Shelf-life extenders help protect food supply from spoilage and waste BY D O N N A B E R RY | m e a t p o u l t r y @ s o s l a n d.c o m T he Food and Agriculture Organization (FAO) of the United Nations estimates that about one-third of the food produced globally for human consumption - approximately 1.3 billion tons every year - is lost or wasted. This is an excess in an age where almost a billion people go hungry. It also represents a waste of the labor, water, energy, land and other inputs that went into producing that food. Food loss and food waste may be accidental or intentional, but ultimately leads to less food available. In the meat and poultry industry, one of the greatest forms of loss occurs when product spoils and therefore must be discarded. Spoilage can be visual as well as sensory. "Ensuring adequate shelf life helps the industry reduce markdowns and discards," says Poulson Joseph, lead scientist and team leader for meat and poultry-antioxidants at 80 MEAT+ POULTRY | 10.15 | www.meatpoultry.com Kalsec in Kalamazoo, Mich. Shelf life can be extended through the use of ingredient technology, as well as proper product handling throughout the supply chain, processing and packaging. These must be used together for maximum benefit, as shelf-life extenders can positively impact a company's profitability. They also contribute to a company's sustainability efforts by reducing food waste. That's because purchase depends heavily on shelf-life being optimized. The best example is red meat. "Consumers shy away from red meats if they start to lose their bright red appearance," says Tom Rourke, senior business development manager at Corbion Purac in Lenexa, Kan. "Although meat starting to brown is still perfectly safe and hasn't lost any flavor, most people won't buy it. This makes fresh red meats an ideal candidate for shelf-life extending ingredients. "Shelf-life-extending ingredients are also very valuable in cooked, sliced meats, which may be stored for several days after opening," he says. "In these circumstances, the Photo: Adobe Stock Lasting longer, safely http://www.meatpoultry.com

Table of Contents for the Digital Edition of MEAT+POULTRY - October 2015

MEAT+POULTRY - October 2015
TABLE OF CONTENTS
COMMENTARY - Barbecue royalty
BUSINESS NOTES - JENNIE-O POISED FOR BEEF BATTLE
CARGILL TO SELL TEXAS PLANT
INDIANA PACKERS TO EXPAND PORK PLANT
TYSON FRESH MEATS TO ADD JOBS IN COUNCIL BLUFFS
TYSON DEFENDS ANIMAL WELFARE PRACTICES
DUBRETON TO BOOST CRATE-FREE PRODUCTION
NATHAN’S FAMOUS LAUNCHES TENDER OFFER
WASHINGTON - Analyzing antibiotics
COVER STORY - BEYOND BACON
PLANT TOUR - Bacon beginnings
BACON PROCESSING - Butcher appeal
PACKAGING SOLUTIONS - On 'board'
Bacon meets HPP
RECALLING KATRINA - PART 2: TIME HEALS
POST-KATRINA - Meat markets make their mark
AT INTRALOX - Employees stepped up in the face of disaster
ANNIVERSARY SPECIAL - Decade of Drama
FOOD SAFETY - Controlling contaminants
INGREDIENT ISSUES - Lasting longer, safely
SANITATION TIPS - Personal protective equipment
SMALL BUSINESS MATTERS - Growth pains in the Plains
MEAT-MINDED - Bo's penchant for protein
CONFERENCE PREVIEW - Positive outlook
LABOR - Understanding equal employment
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

MEAT+POULTRY - October 2015

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