Meat+Poultry - October 2018 - 63

Preserving safety and profitability

Sponsored Content

in uncured meats
A uniquely processed blend of natural antimicrobials
may be the key

always the answer, because of resulting flavor impacts and
high costs.

The use of naturally occurring nitrates from vegetable
sources has proven quite successful in creating "uncured" or
"naturally cured" meat products for "clean label" consumers.
Relatively low levels of nitrite-rich celery powder, for

Listeria: still a threat

and all-important color and flavor consumers want and
expect when they purchase ham or
bacon or salami. The number of new
uncured products launched globally has
continued rising steadily over the past
five years (2013-2017), with sales growth
in the category outpacing traditionally
cured meats 7 to 1 in the last year.
Plant-based nitrate sources, which can
also include powder or juice from parsley,
Swiss chard or beets, deliver antioxidant
and antimicrobial benefits. However,
using these nitrate sources at the low levels needed to
achieve the desired cured meat color, flavor, and antioxidant
characteristics does not p
provide adequate
pathogen
q
p
g
protection. Boosting the rate of celery powder usage is not

Hygienic practices in meat processing facilities have come
a long way in the past 25 years, helping to reduce the
incidence of Listeriosis infection in that time. The meat
potential sources of Listeria monocytogenes and other
pathogenic bacteria.
But infection rates have not decreased since 2001; Listeriosis
remains a very real threat in the food industry, as the recent
outbreak in South Africa attests. What has been called the
"worst Listeria outbreak in history," claiming 189 lives, was
linked to a bologna product.
Since the passage of the Food Safety Modernization Act
in 2011, dramatic improvements in the detection and
identification of a Listeria outbreak have allowed quicker
inhibition continues to be a major consideration for food
product formulators.

and pork hot dogs that have been naturally cured.
Vinegar has proven to be an

According to Dr. Rourke, while
many processors of naturally
cured meats depend on the
low levels of nitrite from
celery powder to serve as an
antimicrobial, this method does
Listeria
growth.

Listeria in foods for labelconscious consumers; however,
simply adding a vinegar-based
antimicrobial to the formulation
can sacrifice important
aspects of product quality,
according to Tom Rourke,
Ph.D., Director of Business
Development at Corbion.
"Adding vinegar generally
lowers the pH of the product,
&ŝŐƵƌĞϭ
which, in turn, lowers waterbinding capacity and cook
yield," Dr. Rourke says. "But if you can add vinegar while
maintaining a higher pH, you have pathogen control, better
flavor, better color, and improved cook yield."
That's precisely what Corbion created in developing Verdad®
Avanta® C100, a unique, patented blend of vinegar and
celery powder that's optimized for use in ready-to-eat
uncured meats or fresh ground meats. USDA-approved as
"natural" and labeled as "vinegar, celery powder (or natural
flavor)," optimized nitrite and vinegar concentrations have
Listeria growth for 90-120
days, depending on the specific product application. At the
same time, data in figure 1 demonstrates a yield increase in
cooked ham using Verdad Avanta C100 when compared to
cultured celery or market vinegar and cultured celery. We
have also seen increased cook yield in turkey, beef hot dogs,

"To control Listeria, a powerful,
natural antimicrobial like vinegar
is needed," Rourke says, "but
manufacturers expect vinegar
to compromise other factors
important to profitability." That's
where the Corbion solution
stands apart, he adds.
"We've done research to determine optimal usage levels
for each component in Verdad Avanta C100," says Rourke.
"Because the product is uniquely processed to provide
bacterial control at a typical pH, processors can have
outstanding Listeria control, high cook yield, great flavor,
reduced purge, and improved texture and sliceability.
"With a tool like that in their toolbox,"
Rourke says, "processors can really
begin to match conventionally cured
meats in terms of both quality and
safety."



Meat+Poultry - October 2018

Table of Contents for the Digital Edition of Meat+Poultry - October 2018

Meat+Poultry - October 2018
CONTENTS
COMMENTARY - What’s in a name change
BUSINESS NOTES - NAMI NAMES JULIE ANNA POTTS NEW PRESIDENT, CEO
WHITE NAMED CEO OF TYSON
TYSON ACQUIRES KEYSTONE
CHIPOTLE EXPANDS DOORDASH DELIVERY
OMAHA STEAKS UNVEILS LINE OF PREMIUM DOG TREATS
INDIANA PACKERS TO BUY SPECIALTY FOODS GROUP
PERDUE OPENS GEORGIA DISTRIBUTION CENTER
WASHINGTON - Cell culture talks
FARM TO FORK - TRANSPARENCY LICENSE
BY THE NUMBERS - Sizzling bacon growth continues
COVER STORY - small-batch SUCCESS
SEGMENT PROFILE - BACON SPECIALIZATION
NEW PRODUCTS - BETTER WITH BACON
PROCESSOR PERSPECTIVE - Rooted in bacon tradition
INGREDIENT ISSUES - Beyond breakfast
SMALL BUSINESS MATTERS - Customer loyalty
FOOD SAFETY - Buggin' Out
INDUSTRY OUTLOOK - Bright FUTURE
PACKAGING SOLUTIONS - TUBULAR FUNCTIONALITY
EDUCATION - MEAT MASTERS
RESEARCH & DEVELOPMENT - Scientific discovery
FROM THE CORRAL - Forward thinking
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
CALENDAR
THE INSIDER
Meat+Poultry - October 2018 - Meat+Poultry - October 2018
Meat+Poultry - October 2018 - Meat+Poultry - October 2018
Meat+Poultry - October 2018 - 2
Meat+Poultry - October 2018 - 3
Meat+Poultry - October 2018 - CONTENTS
Meat+Poultry - October 2018 - 5
Meat+Poultry - October 2018 - 6
Meat+Poultry - October 2018 - 7
Meat+Poultry - October 2018 - COMMENTARY - What’s in a name change
Meat+Poultry - October 2018 - 9
Meat+Poultry - October 2018 - TYSON ACQUIRES KEYSTONE
Meat+Poultry - October 2018 - 11
Meat+Poultry - October 2018 - PERDUE OPENS GEORGIA DISTRIBUTION CENTER
Meat+Poultry - October 2018 - 13
Meat+Poultry - October 2018 - WASHINGTON - Cell culture talks
Meat+Poultry - October 2018 - 15
Meat+Poultry - October 2018 - FARM TO FORK - TRANSPARENCY LICENSE
Meat+Poultry - October 2018 - 17
Meat+Poultry - October 2018 - 18
Meat+Poultry - October 2018 - 19
Meat+Poultry - October 2018 - 20
Meat+Poultry - October 2018 - 21
Meat+Poultry - October 2018 - BY THE NUMBERS - Sizzling bacon growth continues
Meat+Poultry - October 2018 - 23
Meat+Poultry - October 2018 - 24
Meat+Poultry - October 2018 - 25
Meat+Poultry - October 2018 - COVER STORY - small-batch SUCCESS
Meat+Poultry - October 2018 - 27
Meat+Poultry - October 2018 - 28
Meat+Poultry - October 2018 - 29
Meat+Poultry - October 2018 - 30
Meat+Poultry - October 2018 - 31
Meat+Poultry - October 2018 - 32
Meat+Poultry - October 2018 - 33
Meat+Poultry - October 2018 - 34
Meat+Poultry - October 2018 - 35
Meat+Poultry - October 2018 - SEGMENT PROFILE - BACON SPECIALIZATION
Meat+Poultry - October 2018 - 37
Meat+Poultry - October 2018 - 38
Meat+Poultry - October 2018 - 39
Meat+Poultry - October 2018 - 40
Meat+Poultry - October 2018 - 41
Meat+Poultry - October 2018 - NEW PRODUCTS - BETTER WITH BACON
Meat+Poultry - October 2018 - 43
Meat+Poultry - October 2018 - 44
Meat+Poultry - October 2018 - 45
Meat+Poultry - October 2018 - PROCESSOR PERSPECTIVE - Rooted in bacon tradition
Meat+Poultry - October 2018 - 47
Meat+Poultry - October 2018 - 48
Meat+Poultry - October 2018 - 49
Meat+Poultry - October 2018 - 50
Meat+Poultry - October 2018 - 51
Meat+Poultry - October 2018 - 52
Meat+Poultry - October 2018 - 53
Meat+Poultry - October 2018 - INGREDIENT ISSUES - Beyond breakfast
Meat+Poultry - October 2018 - 55
Meat+Poultry - October 2018 - 56
Meat+Poultry - October 2018 - 57
Meat+Poultry - October 2018 - 58
Meat+Poultry - October 2018 - 59
Meat+Poultry - October 2018 - SMALL BUSINESS MATTERS - Customer loyalty
Meat+Poultry - October 2018 - 61
Meat+Poultry - October 2018 - 62
Meat+Poultry - October 2018 - 63
Meat+Poultry - October 2018 - 64
Meat+Poultry - October 2018 - FOOD SAFETY - Buggin' Out
Meat+Poultry - October 2018 - 66
Meat+Poultry - October 2018 - 67
Meat+Poultry - October 2018 - 68
Meat+Poultry - October 2018 - 69
Meat+Poultry - October 2018 - INDUSTRY OUTLOOK - Bright FUTURE
Meat+Poultry - October 2018 - 71
Meat+Poultry - October 2018 - 72
Meat+Poultry - October 2018 - 73
Meat+Poultry - October 2018 - PACKAGING SOLUTIONS - TUBULAR FUNCTIONALITY
Meat+Poultry - October 2018 - 75
Meat+Poultry - October 2018 - 76
Meat+Poultry - October 2018 - 77
Meat+Poultry - October 2018 - 78
Meat+Poultry - October 2018 - 79
Meat+Poultry - October 2018 - 80
Meat+Poultry - October 2018 - 81
Meat+Poultry - October 2018 - EDUCATION - MEAT MASTERS
Meat+Poultry - October 2018 - 83
Meat+Poultry - October 2018 - 84
Meat+Poultry - October 2018 - 85
Meat+Poultry - October 2018 - 86
Meat+Poultry - October 2018 - 87
Meat+Poultry - October 2018 - RESEARCH & DEVELOPMENT - Scientific discovery
Meat+Poultry - October 2018 - 89
Meat+Poultry - October 2018 - 90
Meat+Poultry - October 2018 - 91
Meat+Poultry - October 2018 - 92
Meat+Poultry - October 2018 - 93
Meat+Poultry - October 2018 - FROM THE CORRAL - Forward thinking
Meat+Poultry - October 2018 - 95
Meat+Poultry - October 2018 - NAMES IN THE NEWS
Meat+Poultry - October 2018 - 97
Meat+Poultry - October 2018 - SHOWCASE
Meat+Poultry - October 2018 - 99
Meat+Poultry - October 2018 - CLASSIFIEDS
Meat+Poultry - October 2018 - 101
Meat+Poultry - October 2018 - 102
Meat+Poultry - October 2018 - 103
Meat+Poultry - October 2018 - ADVERTISERS
Meat+Poultry - October 2018 - CALENDAR
Meat+Poultry - October 2018 - THE INSIDER
Meat+Poultry - October 2018 - 107
Meat+Poultry - October 2018 - 108
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