Meat+Poultry - April 2019 - 40

TECHNOLOGY SPOTLIGHT * ADVERTORIAL

Sensory Score
(1=dislike extremely, 9=like extremely

New study supports clean-label
alternative to synthetic antioxidants
9

Sensory Comparison of Shelf-Life Extending
Ingredients in Cooked Pork Sausage Patties

8
7
6
5
4
Untreated
0.20% FORTIUM® R10 Dry
0.20% FORTIUM® RGT 12 Plus Dry
BHA/BHT/Propyl gallate/Citric acid

3
2
1

4
6
8
10
Frozen Storage Time (months)

Source: Kemin Industries

Many fully cooked frozen and prepared meals contain pork
sausage-style components, such as breakfast patties, chorizo or
seasoned ground meat. These convenience foods are designed
for quick and safe reheating before consumption.
A recent study examined lipid oxidation and off-flavor
development in cooked frozen pork sausage patties over a
12-month period. Results demonstrated that FORTIUM® R10
rosemary extract and FORTIUM® RGT12, a blend of rosemary
and green tea, prevent oxidation as effectively as synthetic
preservatives, according to Kemin Food Technologies, Des
Moines, Iowa.
"This study compares meat that has been treated with
traditional synthetic antioxidants and natural plant extracts, as
well as untreated meat," said Amanda King, technical managerproteins at Kemin. "Results demonstrate that our rosemary and
green tea blend prevents oxidation as effectively as synthetic
antioxidants. In fact, the sensory panelists preferred the flavor of
the sausage that contained our rosemary and green tea blend
over both synthetically treated and untreated products."

have a reputation as being one of the most effective
antimicrobials in RTE meat and poultry; however,
many do not consider them a clean-label ingredient. In
response to processors looking for simple solutions,
Kemin Food Technologies, Des Moines, Iowa, developed
the BactoCEASE® NV line of buffered vinegar solutions.
"Acetic acid is the key active ingredient in buffered vinegar,"
said Courtney Schwartz, marketing director. "BactoCEASE®
NV relies on sodium cations while BactoCEASE® NV-K uses
potassium, enabling the latter to assist with lower-sodium
formulating. We also offer organic options."
The BactoCEASE® NV ingredients have been shown
to effectively inhibit Listeria in various meats used in
perishable meals and snack kits. They have also been
shown to retard mold growth in non-perishable meat
snacks such as jerky.
Visual appeal is paramount in fresh food. To assist,
Kemin offers the FORTIUM® brand of rosemary extracts,

which are well recognized for their ability to conserve the
appearance, taste and quality of raw and cooked meat
products, both refrigerated and frozen. The company
carefully selects plant breeds to produce the most
effective extracts and depending on the application and
the desired outcome, will blend plant extracts for the
most effective combination.
"These versatile, natural solutions are label-friendly
alternatives to conventional synthetic antioxidants
commonly used in the industry," said Schwartz. "These
extracts exert both flavoring and antioxidant properties,
the latter for delaying oxidation and increasing shelf life."
Another clean-label claim many shoppers look for on RTE
meats such as ham, salami and bacon is "uncured." That's
because the active ingredients-nitrates and nitrites-in
traditional curing systems have a negative connotation. To
make an uncured claim, processors rely on plant and spice
extracts-many of which are natural sources of nitrates and
nitrites-to provide similar color and flavor development.
FORTIUM® A acerola cherry powder from Kemin, an extract
high in natural ascorbic acid, is known to accelerate the
curing process of naturally occurring nitrates and nitrites,
while also helping to preserve color.
"Acerola extract is effective at delaying oxidation of
the iron present in the myoglobin, the red pigment in
meat," said Schwartz. "Although acerola extract is an
effective color protector on its own, it becomes even
more active when used in combination with plant
extracts from rosemary and green tea, which is what we
offer in the NaturFORT™ line. The unique benefits of the
combined extracts maximize flavor and color retention
during shelf life."
Conclusion
BactoCEASE® buffered vinegar solutions provide
meat and poultry manufacturers with a clean-label food
safety option to extend shelf life without any adverse
effect on product quality. FORTIUM® brand natural plant
extracts provide oxidative protection in meat and poultry
products, helping preserve appearance, taste and quality,
thus keeping them fresher, longer. FORTIUM® brand plant
extracts effectively preserve the pink color associated
with cured and uncured RTE meats.
Note: Certain statements many not be applicable in all
geographical regions. Product compliance and labeling
may differ based upon government requirements.
For more information from Kemin,
contact kftmarketing@kemin.com.

Meat+Poultry - April 2019

Table of Contents for the Digital Edition of Meat+Poultry - April 2019