Extending the Shelf-Life of RTE Meat Products - Lynn Knipe The Ohio State University
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Extending the Shelf-Life of
RTE Meat Products
Lynn
y Knipe
p
The Ohio State
U i
University
itShelf Life Extension of
RTE Meat
M P
Products
d
z F d Spoilage
Food S il
• oxidation of color and flavor
z Safety
• L. monocytogenes
• C. perfringensFood Spoilage
p g
z Unsaturated fats
•OOxidation
id ti catalyzed
t l dbby h
heat,
t light,
li ht
trace metals.
• Color
- metmyoglobin formation
• Flavor
– cardboard aroma
z Warmed over flavor
• lean meat productsAntioxidants
z Mostly phenolic compounds
z Traditional antioxidants
• BHA,
BHA BHT,
BHT TBHQ,
TBHQ propyl gallate
z Chelating agents
• Citric acid, phosphates
z Cleaner label antioxidants
• Spices,
S i fruit
f it extracts
t tProcedures That Delay
th Onset
the O t off Oxidation
O id ti
z Surface
S f b
browningi
z S
Sauces &gravies
& i
z Vacuum tumbling
tumbling, mixing,
mixing
stuffing,
g, etc.Clean Label
A ti id t
Antioxidants
z Plums, grape seed
Pl d extract,
t t
pine bark extract,
rosemary, sage, oregano,
marjoram,
j thyme,
th mace,
allspice, cloves, etc.Plum Products
z Juice, dried - uncured RTE
sausage & roastt bbeeff
z Dried paste - sausage
z Effective in p
pre-cooked and
uncured products.Grape Seed Extract
z Added at 0.02-0.1%
z No flavor issue
z R t d microbial
Retards i bi l growth
th off
Listeria,, E. coli and
Salmonella.
z D k
Darkens meatt color
l
z Gravinol-Super
Gravinol Super (Kikkoman)Rosemary
y
z Oleoresin
• use at 0.02 to 0.10%,
depending upon the fat
content of the product.
• Herbalox, Kalsec Inc.
z Essential oilOther Spices
p
z Oregano
• Water-soluble extract
• Oreganox WS, RAD
Natural Technologies)
z SageFood Safety
Food Safety
z P t L th lit Treatments
Post-Lethality T t t
• effective after post-lethality exposure to
potential
t ti l environmental
i t l
contamination
• achieve a minimum of 1 log reduction of
L. monocytogenes
• Listericidal
z Growth Inhibitors
• inhibit growth of L.
L monocytogenes to
not more than 2 logs of growth over
the duration of the p
product’s shelf life
• ListeriostaticTraditional Processing
z Freezing product – prevents
growth of L.
L mono.,
mono must be
kept
p frozen throughout
g
distribution
z Fermentation
• High
Hi h acid
id content
t t (< pH
H 4.5)
4 5)Traditional Processing
z Sodium nitrite
• contributes
t ib t tot the
th overall
ll
suppression
pp of L.
monocytogenes growth
z Product Composition
• higher fat increases Listeria
heat resistanceAntimicrobial Agents
z To
T preventt growth th off post-
postt-cook
k
contamination.
co ta at o
z Added to product during
f
formulation.
l ti
z Added to finished product
before packaging.
z Added to pkg. materials.
z Approved list: USDA Directive
7120.1Antimicrobial Agents
z Organic Acids
• acetic,
ti citric,
it i lactic,
l ti malic
li
z Salt of Organic Acids
• lactates,, diacetates,, citrates,,
z Bacteriocins
• Nisin, pediocin
z Clean Label IngredientsPotential Antimicrobial
Agents
z Smoke
S k – liquid
li id or natural
t l
z SpicesOrganic Acids
z Reduce
R d the
th pHH off products
d t
z Inhibits growth and/or death
of microorganisms
z Dipping or spraying wieners,
cooked
k dhham and d bologna
b l
slices in acetic acid, lactic
acid, and benzoic acid
solutions
l ti was listericidal.
li t i id lOrganic Acids
z Surface application
reduces
d needd for
f adding
ddi
to formula
formula.
z Vacuum packaging
distributes over surface.
surfaceSalts of Organic Acids
z 4.8%
4 8% sodium
di and/or
d/ potassium
t i
lactate and 0.25% sodium
diacetate approved as
antimicrobial agents in meat
product formulation.
z Synergistic effect of lactates
and diacetates in inhibiting
growth (bacteriostatic) of L.
monocytogenes
t i meatt
in
products.Lactates and Diacetates
z Effective when added to
prod ct formulations,
product form lations butb t
not as a dip.
z 2-3% sodium lactate without
flavor problems.
z >0.12% sodium diacetate
can resultlt in
i vinegar
i flavor.
flUncured Products
z Higher levels of sodium
lactate addition needed.
needed
z Flavorings may need to be
added to mildly y flavored
products, because of
lactate flavor at higher
levels.
levelsPurac’s Opti.Form
Listeria
i i Control
C lM
Model
d l
z Determine amount of lactate
andd diacetate
di t t based
b d upon
level of control,
control and:
z Finished pproduct salt and
moisture contentsSodium Lactate
z Improves water-
water-holding
capacit and cooking
capacity
yields.
z Enhances beef roast flavor
and reduces fading of beef
bologna.Buffered Sodium Citrate
andd Sodium
S di Di
Diacetate
t t
z 1% Ional-
Ional-Plus inhibits L.
monocytogenes
cytogenes and C.
perfringens
fi germination
i ti &
outgrowth during chilling
z Add dry y to p
product.
z Use with fresh or cooked
products.
d tBacteriocins
z Polypeptides made by
bacteria that inhibit other
bacteria.
bacteria
z Nisin & pediocin are
bacteriocidal to L. mono. &
+
other Gram organisms
z Nisin commercially availableNisin
z Can be added to formula,
applied to surface, coating
to the inside of sausage
casings, and barrier films.
z Less effective in higher
g fat
products.Lauric Arginate
z Bacteriocidal upon application
z Limited bacteristatic effect.
effect
z Apply
pp y as a surface treatment
• spray into pouch at packaging.
• dip system
• tumble
z Max. use (USDA FSIS) - 200
ppm (Protect-M,
(Protect-M Purac)
• not on labelOctanoic Acid
z Bacteriocidal fatty acid
• processing aid
aid, not labeled (US)
(US).
z 400 ppm final product weight.
• Octa-gon (EcoLab)
z Sprayed
p y into RTE p package,
g ,
prior to vacuum sealing (1-2
logs) and heat shrinking
(activates).
z N fl
No flavor problems.
blCetylpyridinium
Chl id (CPC)
Chloride
z Approved
A d ffor poultry
lt
carcasses ((Cecure,, Safe
Foods Corp.), not approved
f RTE products.
for d t
z Reduces Listeria
monocytogenes on RTE
products.Spices
z Garlic,
G li sage, & cloves
l – inhibit
i hibit
o o
L. mono.
z Gram+ more sensitive to
effects
ff t off spices.
i
z Spice extracts less effective
than actual spices.
z Essential oils of oregano &
garlic inhibit L.
L mono.
mono when
added to edible films.Spices
z Levels of spices needed to
preventt L.
L monocytogenes
t
in foods high in protein or
fat are higher
g than would
commonly be used in meat
products.
d t .Smoked Products
z Natural
atural & liquid smoke
inhibit growth of L. L mono.
mono.
z New
e liquid
qu d smoke
s o e extract
e t act
(AM--3, without color,
(AM
Z
Zesti
Zesti/Kerry)
ti/Kerry)
ti/K
/K ) th
thatt is
i sprayedd
onto RTE meat products,
approved as a flavoring.Clean Label Products
f C
for Controlling
lli Listeria
i i
z C lt
Cultured
d sugars
• Verdad products (Purac)
• also contains vinegar
• DURAfresh (Kerry Seasonings)
• 0
0.05-1%
05 1% addition level
• Labelled “cultured corn syrup
solids”Clean Label Products
f C
for Controlling
lli Listeria
i i
z L
Lemon juice
j i & vinegar
i
• Surface application, pickles, or
direct addition
• MOstatin (WTI,
(WTI Inc.)
Inc )Post-Packaging
Post-
H t/P t
Heat/Pasteurization
i ti
z Heat re
re--applied to package
surfaces to destroy y anyy
surface cross contam’n
contam’n..
z Hot water (185º
(185ºF/85
F/85ººC, 8 min.)
z Steam (205º
(205ºF/96
F/96ººC,
C 15 sec)
z More effective than
antimicrobial agents (USDA).Post-Packaging Heat
Post-
Di d
Disadvantages
t
z Difficult to heat all surfaces
z Mayy adversely y affect p
package. g
z Product changes with heat
(color,
(color texture
texture, purge
purge, etc
etc.))
z Expensive
z Apply heat/moisture in ref.
room (condensation,
( d i etc.))Individually-Wrapped
P d t are Easiest
Products E i t tot Post-
P t
Package Pasteurize/HeatCook-in-the-Bag Processing
z Listeria contamination is not
likely to occur as long as
package is not opened and
p
exposed to the environment.
z Listeria contamination could
occur at the point that final
user opens the th package.
kLynn Knipe
Processed Meats
E t
Extension
i Specialist
S i li t
Ohio State University
y
(614)292-4877
knipe 1@os ed
knipe.1@osu.edu
www.ag.ohio-state.edu/~meatsci/
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