Food Safety Counts
Microbial spoilage is another cause for off-odour and off-flavour, key factors in the shelf life of meat, poultry and fish 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.
Challenge: Addressing microbial spoilage
Solution: Kemin food safety solutions
Typical applications: deli meats, hot dogs, smoked and fresh sausages, processed fish, fresh processed meat and poultry
Kemin provides several solutions that address microbial spoilage, including buffered vinegar, which have shown to provide protection from Listeria monocytogenes, E.coli, and Salmonella with no negative effect on protein quality, including water holding capacity, protein denaturation, colour or flavour.
Kemin food safety solutions are available in dry and liquid forms and are easy to add to brines/marinades, spices blends or directly to processed meat, poultry and fish applications.