Fresh ground meats

Fresh ground meat products have a short shelf-life; Putrefactive spoilage is caused by pseudomonads and 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 ground meat is susceptible to browning and rancidity. Microbial control, color retention and rancidity avoidance will be considered as a whole for shelf life extension.

 

Table 1 Shelf-life Solutions for fresh sausage

Food items

Shelf life issues

Solutions

Fresh ground meat

Control Aerobic Plate Counts and oxidative rancidity

Befresh™ VJ

 

 

NATURAL PROTECTIVE SOLUTIONS
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