extending the shelf-life of rte meat products

Extending the Shelf-Life of RTE Meat Products

Lynn Knipey pThe Ohio State

U i itUniversity

Shelf Life Extension of RTE M P dRTE Meat Products

F d S ilFood Spoilage• oxidation of color and flavor• oxidation of color and flavor

SafetySafety• L. monocytogenes• C. perfringens

Food Spoilagep gUnsaturated fats

O id ti t l d b h t li ht• Oxidation catalyzed by heat, light, trace metals.

• Color- metmyoglobin formation

• Flavorcardboard aroma– cardboard aroma

Warmed over flavor• lean meat products

AntioxidantsMostly phenolic compoundsTraditional antioxidants

• BHA BHT TBHQ propyl gallate• BHA, BHT, TBHQ, propyl gallate

Chelating agentsChelating agents• Citric acid, phosphates

Cleaner label antioxidantsS i f it t t• Spices, fruit extracts

Procedures That Delay th O t f O id tithe Onset of Oxidation

S f b iSurface browningS & iSauces &graviesVacuum tumbling mixingVacuum tumbling, mixing, stuffing, etc.g,

Clean Label A ti id tAntioxidants

Pl d t tPlums, grape seed extract, pine bark extract,pine bark extract, rosemary, sage, oregano,

j thmarjoram, thyme, mace, allspice, cloves, etc.allspice, cloves, etc.

Plum ProductsJuice, dried - uncured RTE

& t b fsausage & roast beefDried paste - sausageDried paste - sausageEffective in pre-cooked and puncured products.

Grape Seed ExtractAdded at 0.02-0.1%No flavor issueR t d i bi l th fRetards microbial growth of

Listeria, E. coli and ,Salmonella.

D k t lDarkens meat colorGravinol-Super (Kikkoman)Gravinol Super (Kikkoman)

RosemaryyOleoresin

•• use at 0.02 to 0.10%, use at 0.02 to 0.10%, depending upon the fatdepending upon the fatdepending upon the fat depending upon the fat content of the product.content of the product.

• Herbalox, Kalsec Inc.Essential oil

Other SpicespOreganoOregano

• Water-soluble extract• Oreganox WS, RAD Natural Technologies)Natural Technologies)

SageSage

Food SafetyFood Safety

Food SafetyP t L th lit T t tPost-Lethality Treatments

• effective after post-lethality exposure to t ti l i t lpotential environmental

contamination• achieve a minimum of 1 log reduction of• achieve a minimum of 1 log reduction of

L. monocytogenes•• ListericidalListericidal

Growth Inhibitors• inhibit growth of L monocytogenes to• inhibit growth of L. monocytogenes to

not more than 2 logs of growth over the duration of the product’s shelf lifep

•• Listeriostatic

Traditional Processing Traditional Processing Freezing product – prevents

growth of L mono must begrowth of L. mono., must be kept frozen throughout p gdistribution

FermentationFermentationHi h id t t (< H 4 5)Hi h id t t (< H 4 5)•• High acid content (< pH 4.5)High acid content (< pH 4.5)

Traditional Processing Traditional Processing Sodium nitriteSodium nitrite

t ib t t th llt ib t t th ll•• contributes to the overall contributes to the overall suppression of suppression of L. L. ppppmonocytogenesmonocytogenes growthgrowth

Product Composition• higher fat increases Listeria• higher fat increases Listeria

heat resistance

Antimicrobial AgentsT t th f tT t th f t kkTo prevent growth of postTo prevent growth of post--cook cook

contamination.contamination.co ta at oco ta at oAdded to product during

f l tiformulation.Added to finished productAdded to finished product

before packaging.Added to pkg. materials.Approved list: USDA DirectiveApproved list: USDA Directive

7120.1

Antimicrobial AgentsOrganic Acids

ti it i l ti li• acetic, citric, lactic, malicSalt of Organic AcidsSalt of Organic Acids

• lactates, diacetates, citrates, , , ,Bacteriocins

• Nisin, pediocinClean Label Ingredients

Potential Antimicrobial AAgents

S k li id t lSmoke – liquid or naturalSpicesSpices

Organic AcidsOrganic AcidsR d th H f d tReduce the pH of productsInhibits growth and/or deathInhibits growth and/or death of microorganisms

Dipping or spraying wieners, k d h d b lcooked ham and bologna

slices in acetic acid, lacticslices in acetic acid, lactic acid, and benzoic acid

l ti li t i id lsolutions was listericidal.

Organic AcidsOrganic AcidsSurface application

d d f ddireduces need for adding to formulato formula.

Vacuum packagingVacuum packaging distributes over surfacedistributes over surface.

Salts of Organic Acids4 8% di d/ t i4.8% sodium and/or potassium

lactate and 0.25% sodium diacetate approved as antimicrobial agents in meatantimicrobial agents in meat product formulation.

Synergistic effect of lactates and diacetates in inhibitingand diacetates in inhibiting growth (bacteriostatic) of L.

t i tmonocytogenes in meat products.

Lactates and DiacetatesEffective when added to Effective when added to prod ct form lations b tprod ct form lations b tproduct formulations, but product formulations, but not as a dip.not as a dip.not as a dip.not as a dip.

22--3% sodium lactate without 3% sodium lactate without flavor problems.flavor problems.

>0.12% sodium diacetate >0.12% sodium diacetate lt i i fllt i i flcan result in vinegar flavor.can result in vinegar flavor.

Uncured ProductsUncured ProductsHigher levels of sodium Higher levels of sodium lactate addition neededlactate addition neededlactate addition needed.lactate addition needed.

Flavorings may need to beFlavorings may need to beFlavorings may need to be Flavorings may need to be added to mildly flavored added to mildly flavored yyproducts, because of products, because of lactate flavor at higher lactate flavor at higher levelslevelslevels.levels.

Purac’sPurac’s Opti.FormOpti.Formi ii i C l M d lC l M d lListeriaListeria Control ModelControl Model

Determine amount of lactate Determine amount of lactate d di t t b dd di t t b dand diacetate based upon and diacetate based upon

level of control and:level of control and:level of control, and:level of control, and:Finished product salt and Finished product salt and ppmoisture contentsmoisture contents

Sodium LactateImproves waterImproves water--holding holding capacit and cookingcapacit and cookingcapacity and cooking capacity and cooking yields.yields.yields.yields.

Enhances beef roast flavor Enhances beef roast flavor and reduces fading of beef and reduces fading of beef bologna.bologna.

Buffered Sodium Citrate Buffered Sodium Citrate d S did S di Di t tDi t tand Sodium and Sodium DiacetateDiacetate

1% Ional1% Ional--Plus inhibitsPlus inhibits L.1% Ional1% Ional Plus inhibits Plus inhibits L. monocytogenes and cytogenes and C.

f i i ti &i ti &perfringens germination & germination & outgrowth during chillingoutgrowth during chillingoutgrowth during chillingoutgrowth during chilling

Add dry to product.Add dry to product.y py pUse with fresh or cooked Use with fresh or cooked

d td tproducts.products.

BacteriocinsPolypeptides made byPolypeptides made bybacteria that inhibit other bacteria that inhibit other bacteriabacteriabacteria.bacteria.

NisinNisin && pediocinpediocin areareNisinNisin & & pediocinpediocin are are bacteriocidalbacteriocidal toto L. mono. & & other Gramother Gram++ organismsorganisms

NisinNisin commercially availablecommercially available

NisinCan be added to formula, Can be added to formula, applied to surface, coating applied to surface, coating to the inside of sausageto the inside of sausageto the inside of sausage to the inside of sausage casings, and barrier films.casings, and barrier films.casings, and barrier films.casings, and barrier films.

Less effective in higher fat Less effective in higher fat ggproducts.products.

Lauric ArginateBacteriocidal upon applicationLimited bacteristatic effectLimited bacteristatic effect.Apply as a surface treatmentpp y

• spray into pouch at packaging.dip system• dip system

• tumbleMax. use (USDA FSIS) - 200

ppm (Protect-M Purac)ppm (Protect-M, Purac)• not on label <44 ppm

Octanoic AcidBacteriocidal fatty acid

• processing aid not labeled (US)• processing aid, not labeled (US).400 ppm final product weight.

• Octa-gon (EcoLab)Sprayed into RTE package, p y p g ,

prior to vacuum sealing (1-2 logs) and heat shrinkinglogs) and heat shrinking (activates).

N fl blNo flavor problems.

CetylpyridiniumChl id (CPC)Chloride (CPC)

A d f ltApproved for poultry carcasses (Cecure, Safe ( ,Foods Corp.), not approved f RTE d tfor RTE products.

Reduces ListeriaReduces Listeria monocytogenes on RTE products.

SpicesG li & l i hibitGarlic, sage, & cloves – inhibit

L. mono.o oGram+ more sensitive to

ff t f ieffects of spices.Spice extracts less effectiveSpice extracts less effective

than actual spices.Essential oils of oregano &

garlic inhibit L mono whengarlic inhibit L. mono. when added to edible films.

SpicesLevels of spices needed to

t L tprevent L. monocytogenesin foods high in protein orin foods high in protein or fat are higher than would gcommonly be used in meat

d tproducts..

Smoked ProductsSmoked ProductsNatural & liquid smoke atural & liquid smoke inhibit growth ofinhibit growth of L monoinhibit growth of inhibit growth of L. mono..

New liquid smoke extract New liquid smoke extract e qu d s o e e t acte qu d s o e e t act(AM(AM--3, without color, 3, without color, Z tiZ ti/K ) th t i d/K ) th t i dZestiZesti/Kerry) that is sprayed /Kerry) that is sprayed onto RTE meat products,onto RTE meat products,onto RTE meat products, onto RTE meat products, approved as a flavoring. approved as a flavoring.

Clean Label Products f C lli i ifor Controlling Listeria

C lt dCultured sugars• Verdad products (Purac)• Verdad products (Purac)

• also contains vinegar

• DURAfresh (Kerry Seasonings)• 0 05 1% addition level• 0.05-1% addition level• Labelled “cultured corn syrup solids”

Clean Label Products f C lli i ifor Controlling Listeria

L j i & iLemon juice & vinegar• Surface application, pickles, orSurface application, pickles, or

direct addition• MOstatin (WTI Inc )• MOstatin (WTI, Inc.)

PostPost--Packaging Packaging H t/P t i tiH t/P t i tiHeat/PasteurizationHeat/Pasteurization

Heat reHeat re applied to packageapplied to packageHeat reHeat re--applied to package applied to package surfaces to destroy any surfaces to destroy any y yy ysurface cross surface cross contam’ncontam’n..

Hot water Hot water (185(185ººF/85F/85ººC, 8 min.)C, 8 min.)Steam (205Steam (205ººF/96F/96ººC 15 sec)C 15 sec)Steam (205Steam (205ººF/96F/96ººC, 15 sec)C, 15 sec)More effective thanMore effective thanMore effective than More effective than

antimicrobial agents (USDA).antimicrobial agents (USDA).

PostPost--Packaging Heat Packaging Heat Di d tDi d tDisadvantagesDisadvantages

Difficult to heat all surfacesDifficult to heat all surfacesDifficult to heat all surfacesDifficult to heat all surfacesMay adversely affect package.May adversely affect package.y y p gy y p gProduct changes with heat Product changes with heat

(color texture purge etc )(color texture purge etc )(color, texture, purge, etc.)(color, texture, purge, etc.)ExpensiveExpensiveExpensiveExpensiveApply heat/moisture in ref. Apply heat/moisture in ref.

( d i )( d i )room (condensation, etc.)room (condensation, etc.)

Individually-Wrapped P d t E i t t P tProducts are Easiest to Post-

Package Pasteurize/HeatPackage Pasteurize/Heat

Cook-in-the-Bag ProcessingListeria contamination is not

likely to occur as long as package is not opened andpackage is not opened and exposed to the environment.p

Listeria contamination could occur at the point that final

th kuser opens the package.

Lynn KnipeLynn KnipeProcessed Meats

E t i S i li tExtension SpecialistOhio State Universityy

(614)292-4877knipe 1@os edknipe.1@osu.edu

www.ag.ohio-state.edu/~meatsci/g