Label-friendly ingredient controls pathogens in meats
BactoCEASE NV is a buffered, vinegar-based that fights a range pathogens in processed meat and poultry, and in some fresh-meat applications. According to the company, the product can help processors develop safe, clean-label food products.
Safety first
Brittany Bailey, product manager for the food technologies division of Kemin, said safety should be a top priority for processors and the vendors that serve them.
“Recent increases of pathogenic outbreaks are fueling demand by consumers and government agencies for safer meat and poultry products,” she said. “Our food safety platform tackles this problem head-on, providing meat manufacturers with a full line of natural and synthetic ingredient alternatives that offer more consistent control and intervention compared to traditional lactates without negatively impacting sensory or quality attributes.”
The company reports that all of the products in the BactoCEASE line of ingredients are applied at lower application rates compared to traditional lactates. This factor reportedly could decrease ingredient cost per pound of meat as well as contribute less sodium as a result of lower application rates in the finished meat product.
