Buffered Vinegar

Untreated raw meat, poultry and game carcasses and cuts

Buffered Vinegar - Clean-label Antimicrobial Solution

Kemin Buffered Vinegar is a clean label food safety solution developed to protect poultry, meat, processed fish products and deli salads from microorganism. The product effectively prolongs product shelf life by retarding the growth of foodborne pathogens.

Microbial deterioration is a key limiting element for the shelf life of a mixture of protein rich food products. Testing has shown that buffered vinegar protects meat, fish and poultry products from Listeria monocytogenes, E. coli and Salmonella while also reducing total plate counts and meeting the increasing customer expectation for label friendly alternatives with less sodium.

Buffered vinegar has no unfavourable effect on protein quality, including parameters as water holding capacity, protein denaturation, colour or taste. The products are available in both liquid and dry variants allowing for addition to brines, marinades, spices, or straight addition to the meat products.

Inhibition of Listeria in turkey patties

Click here to download our sell sheet about Buffered Vinegar in meat, poultry and fish matrix. 

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