MAYONNAISE
Mayonnaise is susceptible to oxidation, resulting in quality deterioration. The growthof heterofermentaive Lactobacillus results in visible spoilage, gas formation and in pH decrease. Shelfex™ CO has proven its effectiveness against oxidative off-odor development and Lactobacillus growth at room temperature for more than 120 days.
COOKED UNCURED MEAT
Lactic acid bacteria (e.g. Lactobacillus sake and Lactobacillus curvatus) are considered as major spoilage bacteria found on various types ofvacuum-packaged cooked meat like Bologna ham. They produce undesirable sensory attributes, such as sour aroma and taste. The outgrowth of food pathogens, especially Clostridium botulinum and Listeria spp. may contaminate cooked meat after cooking. Shelfex™ can preserve the integrity of cooked uncured meat with minimal taste impact.
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