Microbial spoilage is a key factor in the shelf life of a variety of protein rich food products. Testing has shown that vinegar-based ingredients protect Ready-to-Eat (RTE) foods and many other processed meat, poultry and fish products from spoilage bacteria, while meeting the increasing consumer demand for clean and low sodium labels.
Kemin’s buffered vinegar solutions have no negative effect on meat quality. This includes parameters such as water holding capacity, protein denaturation, colour and flavour. This product line is available in both liquid and dry forms making it easy to add to brines, marinades, spice blends, or direct application to meat. Kemin also offers an organic version of BactoCEASE NV Liquid.