Food Safety in Meat & Poultry Products
Challenge: Addressing microbial spoilage
Solution: BactoCEASE™ & BactoCEASE™ NV
Typical applications: Deli meats, hot dogs, smoked and fresh sausages, fish, fresh meat and poultry
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South America
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South Asia
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Microbial spoilage is another cause of off-odor and off-flavor, key factors in the shelf-life of meat and poultry products. Fresh or processed meat is very susceptible to microbial spoilage due to its water activity level, which supports and promotes the growth of microorganisms. Different types of spoilage bacteria may proliferate, depending on possible contamination during any step of processing and environmental conditions during storage of the unfinished meat product. Kemin provides food safety solutions to address your product’s specific conditions.
Kemin provides several solutions that address microbial spoilage, including buffered vinegar and acid-based products, which have shown to provide protection from Listeria monocytogenes, E.coli, and Salmonella with no negative effect on meat quality, including water holding capacity, protein denaturation, color or flavor.
Kemin food safety solutions are available in dry and liquid forms and are easy to add brines/ marinades, spices blends, or directly to the meat, poultry, and fish applications.
- Clean-label and synthetic varieties
- Low and no-sodium contributions options
- Cost-efficient formulas
Looking to protect your meat products from microbial growth? Still considering on whether a clean-label or synthetic solution would be a better fit?
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