Meat+Poultry - April 2020 - 66

INGREDIENT ISSUES

"Color is a strong influencing factor when
it comes to meat purchasing decisions."

flavor. Another natural antioxidant we use is
acerola, a variety of cherry that can provide
color stabilization in ground meats and other
- CATHERINE BAYARD
muscle meat products. In addition to its antioxidant properties, it is also high in natural
"Rosemary is a natural antioxidant widely
ascorbic acid and is a natural curing acceleraused to aid in color stabilization for ground
tor. It is typically labeled as cherry powder."
beef, pork and poultry," Rourke said. "It can
Naturex, a part of Givaudan, has developed
be labeled simply as rosemary or natural
several clean-label single ingredient and blend solutions to address
color preservation. These ingredients result in products with greater
sensory appeal as well as clean-label
claims, according to Bayard.
Kemin offers natural plant
extracts such as rosemary, green
tea and acerola extracts and blends
of these ingredients to help extend
the shelf life of color in meat and
poultry. These products also act as
antioxidants to delay the onset of
lipid oxidation that occurs in meat
and poultry.
St. Francis, Wis.-based Wixon
Inc. markets a line of natural antiConsumers care about the ingredients you use. NaSureĀ® plant-based shelf life
oxidants that help with maintaining
solutions from Camlin Fine Sciences protect against oxidation while meeting
color and flavor in fresh, frozen, prethe growing demand for a cleaner label. Choose from a wide range of formulas
cooked and further processed meats.
that include naturally sourced ingredients like rosemary, green tea, acerola and
Available in liquid and dry formats,
other plant-based extracts to keep your foods tasting better and lasting longer.
the ingredient system is declared
Contact us to learn how we can create the tailor-made shelf life solution you
simply as natural flavor. It has also
want with the high quality standards you need.
been shown to stabilize the breading
camlinfs.com/shelflife
system in deep-fried applications
by reducing the rancidity associated with frying oil while enhancing
overall flavor.
"This natural flavor reduces the
rate of oxidation, aids in bloom
retention and fosters a fresh-like
appearance when applied to fresh
beef and pork," said Ron Ratz, senior
vice president.
Managing pH may also assist
with fresh meat and poultry appearance. The package matters, too.
"The pH can impact color, purge
and even texture," said Tom Katen,
senior technical services specialist
for Cargill Salt, Minneapolis. "Both
salt and potassium chloride provide
chloride ions that are negatively
charged. By raising the pH slightly to
the alkaline side, salt and potassium
US/SLS/OCT252019

THE NATURAL CHOICE
TO IMPROVE SHELF LIFE

66

MEAT+ POULTRY | 04.20 | www.meatpoultry.com

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Meat+Poultry - April 2020

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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
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