Fresh enhanced meat products have a short shelf-life; Putrefactive spoilage is caused by pseudomonadsand is usually restricted to regions near the surface of ground meat. Inside ground meat products, spoilage will be “souring” from growth of lactic acid bacteria and Broch. thermosphacta. Psychrotrophic Enterobacteriaceae often forms a significant part of the flora. Besides, fresh enhanced meat is susceptible to oxidation causing colour change and rancidity. Microbial control, color retention and rancidity avoidance will be considered as a whole for shelf life extension.
Multi-functional Proteria™ CS (clean-label) or multi-hurdle Antimix™ CS (friendly-label) is best choice for shelf life extension of fresh enhanced meat in natural way.