Fresh meat

Fresh meats are susceptible to a wide range of foodborne pathogenic contaminants, including Salmonella and E. coli; and spoilage bacteria including lactic acid bacteria, Pseudomonas and Enterobacter. Second, discoloration can occur due to the formation of metmyoglobin from myoglobin, which creates a harmless, yet unappealing, brown color.

 

 Table 1 Shelf-life Solutions for fresh sausage

Food items

Shelf life issues

Solutions

Fresh meat

Control APC count and stabilize color

LactateX™ LA

 

 

NATURAL PROTECTIVE SOLUTIONS
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