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Foods with long shelf life8/13/2023 ![]() This leads to an increase in osmotic pressure that eventually destroys the microorganism. Further, the anionic parts of the organic acid, which are the negatively charged ions, remaining in the microorganism will accumulate, disrupting metabolic functions. The pathogens and spoilage microorganisms encountered in the meat and poultry processing and distribution environment are pH-sensitive thus, this change in pH impairs or stops growth. Once inside the microorganism, where the pH is near or above neutral, the acid dissociates, lowering the pH. It is the undissociated acid that penetrates microbial cell walls. Their mode of action is the same, but their effectiveness varies by the organic acid, specifically the amount of undissociated or non-ionized acid. They are often used in a buffered or neutralized format (with a conjugate base). Organic Acid SaltsĪcetic acid, lactic acid and propionic acid are the most common organic acids used to inhibit pathogenic and spoilage microbial growth. The juiciness – a result of proteins binding water – also increases product yield, providing an economic advantage. This is the result of salt solubilizing some meat proteins, creating an emulsion with fat and water that produces a more favorable, tender and juicy product. In addition to making meat and poultry products safe and extending shelf life, these salts may also improve texture. Basically, this dehydrates the cell and it loses viability. The increase in osmotic pressure in the environment causes water to move through the cell membrane and out of microorganisms. They function by decreasing water activity, or conversely, increasing osmotic pressure. In fact, sodium chloride is recognized as one of the earliest ingredients used to preserve and prevent microbial growth in meat and poultry.īoth salts, sometimes used together in order to keep sodium content down, may be injected into whole muscle via a brine solution or blended in as a dry ingredient in processed meats. These simple salts do so much more than enhance the flavor of foods. While drying is a natural form of preservation, when these products are not cured, or have reduced sodium levels, it is often best to include additional methods to keep them safe and maintain quality during transport until the time of consumption.īelow are seven technologies designed to maximize shelf life. The same is true for dried meat snacks, such as jerky, bars and sticks. With these claims, processed meats now appeal to many health and wellness shoppers however, these claims require the elimination of powerful food safety ingredients. They have found that organic, uncured and free of artificial preservative claims provide a healthful halo to RTE meats. Further complicating this growing segment of products is the better-for-you positioning many meat snack marketers are making. Consumers often fail to recognize that these are highly perishable products and cannot be treated like the shelf-stable granola bar or bag of pretzels that sits in a backpack or purse for hours on end. These efforts are critical in the growing category of multi-component snack packs, which often include RTE meats combined with cheeses, crackers, nuts, fruits, chocolate pieces or even a hard-boiled egg. Processors will often include one or more processing, packaging and ingredient technologies to destroy pathogens, retard growth of spoilage microorganisms and reduce product breakdown. Meat and poultry products are also a source of active enzymes and oxidation-prone compounds, which may negatively influence sensory attributes, such as color and flavor, rendering products unappealing. Their biological composition fuels the proliferation of pathogenic and spoilage microorganisms, with the former making them unsafe and the latter reducing product shelf life. ![]() That’s because raw and cooked meat and poultry, with the latter including ready-to-eat (RTE) meats, sausages, hot bar foods and heat-and-eat products, are highly perishable. The challenge for meat and poultry processors is to deliver these attributes while also ensuring safety and allowing for shelf life that reduces waste and keeps product affordable. ![]() ![]() CHICAGO - Fresh, natural and simple are attributes today’s shoppers increasingly seek out in packaged foods. ![]()
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