Meat + Poultry - November 2016 - 61

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Extending Shelf Life in Meat and Poultry:
Standard and Clean-Label Solutions
The meat and poultry business continues to evolve to satisfy the changing needs of retailers and
consumers. New innovative ingredient systems help maintain freshness and ensure safety.
Current meat distribution systems require extended periods of time
between farm and supermarket display case. Further, consumers need
additional time from point of purchase to consumption. This product
longevity, along with convenience and freshness, are paramount to today's meat and poultry consumers. This is true for fresh products, as well
as fully cooked options, such as heat-and-eat and ready-to-eat meats.
What's most important is for processors to ensure safety and shelf life.
This is something consumers count on.

Consumers expect safe food
There is a universal belief among U.S. shoppers that retailers can be
trusted to provide safe food, according to U.S. Grocery Shopper Trends
2016, a report from the Food Marketing Institute, Arlington, VA. In fact,
the study showed that nearly nine in 10 (86%) shoppers have conﬁdence
in the safety of food at the grocery store. This is something no retailer or
brand can afford to lose.
While consumers trust manufacturers and retailers equivalently, more
than half (56%) of consumers believe food-safety issues are most likely to occur at processing plants. Their greatest fear is contamination by
bacteria or germs, with 79% of respondents identifying bacteria or germs
as posing some or a serious health risk. This is up four percentage points
from 2015.
In order to safeguard animal proteins from contamination, processors
typically employ one or more preservation techniques. This includes ingredients, modiﬁed atmosphere packaging, and process solutions like
steam and high-pressure pasteurization systems. There are varied ingredient systems to meet processors' economic, labeling and shelf-life
objectives.
Understanding ingredient systems
"The refrigerated meat and poultry market remains a challenging
Food-safety ingredient systems function as preservatives, a term that
place for processors who want to excel," said Dadoes not sit well with a growing number of convid Charest, vice-president, meat industry, Corsumers who seek out "free-from" and "clean, simExpiration dates and color
bion, Lenexa, KS. "Consumers want lean, tasty
ple" ingredient legends. According to the FMI surand tender meat and poultry products, with stavey, 34% of respondents indicated they seek out
are most often used by
ble color and minimal additives. These products
products with a "no preservatives" claim. What
must also be convenient to use, good value for
these consumers do not typically understand is
consumers to determine
the money and-above all-safe and healthy
that the foremost intent of most preservatives
with easily recognizable labels.
is to ensure safety while also delivering on freshproduct freshness.
"For producers, ensuring food safety is critness throughout shelf life.
ical because of the vulnerability of meat and
The category of food preservatives can be conpoultry to microbial contamination," said Mr. Charest. "Widely publicized
fusing. The U.S. Food and Drug Administration deﬁnes a chemical preservafood-safety incidents have emphasized these risks amongst consumers,
tive as any chemical that, when added to food, tends to prevent or retard
who are quick to switch between product brands or might think twice
deterioration. Ingredients excluded from this list include common salt, sugabout a purchase. Producers must therefore ensure the safety of their
ars, vinegars, spices or oils extracted from spices, as well as substances
products in order to retain the trust of their customers."
added to food by direct exposure, for example wood smoke. All of these

Powerhouse Additives for Effective Results
To keep meat and poultry affordable to consumers, processors often use cost-effective shelf-life extenders. This reduces product loss
due to spoilage and expiration dates, allowing for processors and retailers to lower the price consumers pay for meat proteins.
Corbion offers the PURASAL® line of sodium and potassium lactates. These naturally derived organic acid ingredient systems may
help boost savory ﬂavor and extend shelf life of meat and poultry by
as much as 100%. This is accomplished by the ingredient disrupting
microbial metabolism, which in turn reduces the presence of spoilage
microorganisms, such as Pseudomonas, Leuconostoc and Enterobacter. It does this in both fresh and cooked meat products, while at
the same time may boost meat's tenderness and enhance ﬂavor.
The level of effectiveness of organic acids is determined by the

amount of undissociated acid that penetrates the bacteria cell wall
and disrupts its physiology. Research shows that organic acids vary in
effectiveness, with customized blends often the most effective antimicrobial system for a particular application.
That's what you get with the Opti.Form® portfolio of sodium and
potassium lactates and sodium diacetate blends. These products are
formulated to maximize antimicrobial synergies, while minimally impacting taste.
"The Opti.Form portfolio has long been the standard in the meat
processing industry," said Mr. Charest. "Opti.Form was developed to inhibit the growth of Listeria and other pathogens throughout the shelf
life of ready-to-eat meat and poultry products, as well as optimally
improve shelf life, cook yield, moisture, taste and texture."

Meat + Poultry - November 2016

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