Buffered Vinegar

Buffered Vinegar

Kemin’s Buffered Vinegar is a label friendly food safety ingredient designed to protect meat, poultry, processed fish products and deli salads from foodborne pathogens. The product efficiently extends product shelf life by delaying the growth of spoilage bacteria. When it comes to meat and poultry, colour changes are linked to specific oxidation chemistry.

Microbial spoilage is a key limiting factor for the shelf life of a variety of protein rich food products. Testing has shown that vinegar-based ingredients protect Ready-to-Eat (RTE) and processed meat, poultry and fish products from Listeria monocytogenes, E. coli and Salmonella while also reducing total plate counts and meeting the increasing consumer demand for clean label and sodium reduction.

Kemin’s Buffered Vinegar solutions have no negative effect on meat quality, including parameters such as water holding capacity, protein denaturation, colour or 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.

Buffered vinegar results on turkey patties

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

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