Clean label solutions for shelf-life extension

MEAT consumption is likely to increase worldwide as an affordable source of protein. With growing demand, it is estimated that between now and 2018, the  world is likely to need 30% more poultry and 10% more beef to meet the consumption needs of the growing population.

The increasing demand for meat, as  protein source, is met with a  corresponding expansion in the choices that are available to consumers today.  These include buying different types of meat, including poultry, beef, lamb and veal, available in preparation methods such as raw, precooked and frozen.

The downside to the purchasing and consumption of meat is that the food product is highly perishable and has a relatively short shelf life. This is  due to its unique biological and chemical nature, which causes meat to undergo progressive deterioration from the time of slaughter to consumption.  Behind the scenes, each product has unique requirements in order to maintain safety and quality throughout its shelf life.

Meat spoilage is not always evident. Consumers across the board would agree, however, that discolouration, strong offodours, and the development of slime would constitute the main qualitative criteria for meat rejection.

Clean label solutions

Ingredients that control shelf life in fresh meat should be able to extend the colour stability, enhance the juiciness as well as the flavour,  preferably without the use of chemical or synthetic additives.

The trend towards increased consciousness in food traceability does not look set to slow down. More than ever, consumers are demanding natural, readyto-eat meat products that have fresh, justprepared characteristics without the use of preservatives. Processors want to meet the ongoing consumer demand for  these cleanlabel products, but at the same time realise the urgency and need  to do it without compromising shelf life or food safety.

Today's meat industries, conventional and organic production alike, are increasingly seeking more “ready-touse solutions” that are pre-blended,  precustomised and natural, allowing for removal or reduction of all synthetic  ingredients in the final product.

Functionality towards cost reduction

Non-meat ingredients such as lactates and acetates are used to improve juiciness and/or tenderness, enhance flavour, improve colour, stabilise colour whilst aiding in the increase of product shelf life. The use of non- meat ingredients in fresh meat through enhancement like marination or injection provides opportunities to improve the overall quality of the product, improve the margins, and to reduce the amount of variation in meat quality.

Certain combinations of lactates and acetate have shown to increase the meat pH resulting in a darker colour that stabilises with storage. This  stabilisation is most likely due to the higher pH that provides some protection against oxidation during meat storage. The addition of sodium and   potassium lactate, and organic ferments help to improve the overall colour and the stabilisation of the colour during storage, and also increase the length of time for colour to be maintained during storage.

The use of sodium and potassium lactates has been shown to increase meat juiciness as well as improve meat tenderness. This is the result of an increase in cook yield when used in combination with low salt brines and the  humectant properties of lactates. In addition, sodium and potassium lactates  have also been associated with increasing meat pH that results in increased water-holding capacity and less cook losses.

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