Meat+Poultry - March 2019 - 76

INGREDIENT ISSUES

FATTY ACID OXIDATION

"Only
appearance -
the consumer
expression
of perceived
quality -
comes close to
the importance
of price."
- ANNE-MARIE ROERINK

In addition to myoglobin oxidation, there's
also lipid oxidation to consider. Fatty acid
breakdown is more prevalent in cooked
meats, as heat initiates the breakdown of
polyunsaturated fatty acids (PUFA) present
in such products. These fats are highly
susceptible to oxidation, which produces
unwanted flavor changes in the final product.
For example, oxidation can produce what
has become known as warmed-over flavor
(WOF), which are odors and flavors described
as stale, painty or rancid. WOF has long been
recognized as one of the primary causes of
quality deterioration in cooked, refrigerated
and pre-cooked, frozen meat products.
The most common solution is the addition
of antioxidants, which protect PUFA from
oxidation by sacrificing themselves to the
oxidation process. Artificial preservatives such
as butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) function as antioxidants
and have long been the standard to ensure
an economically sensible shelf-life for fully
cooked and packaged meat products.
These ingredients are still widely used, but
many processors are exploring the growing
number of more label-friendly options in the
marketplace. This includes tocopherols, a
class of vitamin E with powerful antioxidative
properties. They have long been used as a
natural shelf-life extender in many products
and have application in raw meat. Many of the
plant and spice extracts that retard myoglobin
oxidation will also slow lipid oxidation.

MICROBIAL DETERIORATION

76

MEAT+ POULTRY | 03.19 | www.meatpoultry.com

gertrudda - stock.adobe.com

While red and pink color is
an important visual cue to
freshness, quality and
deliciousness, other
changes in appearance
- namely spotty
discoloration and
slime production -
may be associated
with microbial
spoilage by nonpathogenic bacteria.
The tell-tale sign
comes once the package
is opened. Fresh meat and

poultry should not smell, so any off notes are
typically an indicator of spoilage. Pathogenic
microbial growth, on the other hand, can often
go undetected by the senses.
Salting is the original approach to reducing
microbial growth in meat and poultry. Salt
draws water out of microbial cells, effectively
destroying them. Today salt remains a critical
ingredient in extending the shelf life of meat,
but is often used in conjunction with other
ingredients. Salt may be injected into whole
muscle via a brine solution or blended in as a
dry ingredient in processed meats.
There are many other microbial-inhibiting
additives - natural and traditional chemical
- available for extending the shelf life of meat
and poultry, while also ensuring its safety.
Organic acid salts are some of the most
effective antimicrobial agents. They are
basically organic acids, such as propionic
acid, acetic acid and citric acid, buffered, also
known as neutralized, with a conjugate base.
Fermentation technology allows for the
development of optimized-performance
ingredients containing organic acids, sugars
and peptides. Through carefully controlled
fermentation processes, depending on the
microorganism and the substrate, varied
fermentates are produced. These may control
spoilage and pathogenic microorganisms.
Vinegar-based ingredients are often
buffered to a pH similar to the application
matrix in order to not impact color or taste.
Some suppliers offer vinegar combined with
other active ingredients for additional product
quality benefits.
Rosemary and green tea extracts are
also combined with buffered vinegar for a
multi-prong approach to extending shelf life by
addressing color retention and food safety with
one ingredient. Often times when combined
together, the ingredients work synergistically,
allowing for a lower usage rate.
Another approach to inhibit pathogen
growth is to introduce competing
microorganisms into the system. Such good
cultures have long been used to protect food
by reducing the acidity of the food, which in
turn inhibits bad bacteria from growing.
With a growing toolbox of ingredients to
extend product shelf life, while also ensuring
safety, meat and poultry processors are
equipped to assist with reducing food waste.
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Meat+Poultry - March 2019

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