This technical paper explores the role of NaturCEASE™ Dry in supporting the management of oxidative and microbial shelf life factors in fresh minced meat pork. Based on a combination of buffered vinegar and natural plant extracts the study examines trends related to colour stability, lipid oxidation, and spoilage control during chilled storage. It also provides context by comparing treated samples with untreated pork and commonly used preservation approaches.
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United States
Canada
Latin America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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You Will Learn About:
- Colour Preservation: Maintains fresh pink colour for several extra days compared to untreated pork.
- Oxidation Control: Significantly lowers TBARS values, delaying off-flavours and rancidity.
- Microbial Safety: Reduces spoilage organisms, matching or exceeding traditional preservatives.
- Clean-Label Solution: Offers a natural, convenient alternative to synthetic additives.
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