CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Fresh ground meat
Fresh ground meat has a short shelf-life. Putrefactive spoilage is caused by Pseudomonas near the surface. On the other hand, inside of the product, spoilage will be “souring” from the growth of LAB and Broch. thermosphacta. Besides, oxidation will cause color change and rancidity.  

 
Shelfex™ VJ is used to extend the freshness of fresh ground meat by controlling TPC count and stabilizing color. Chitoly® AB can improve the microbiological quality of ground meat. Guardox™ AE provides an anti-oxidation solution. 
 
 
 Handary Shelf-life Solutions for Fresh ground meat
 

Applications

Benefits

Brands

Dosage

Labeled as

Fresh ground meat

TPC inhibition

Chitoly® AB

10-20 mg/kg

/

Delay of rancidity

Guardox™ AE

0.2 g/kg

Acerola extract

Prevention against TPC and oxidation

Shelfex® VJ

0.5-1 g/kg

Vinegar, Jasmine tea extract
 
NATURAL PROTECTIVE SOLUTIONS
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Shelfex® VJ - TPC and Oxidation prevention for Fresh ground meat
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Figure 1 reveals that Shelfex™ VJ can stop Aerobic plate count growth during the 15-day study.
 

Guardox™ AE - Rancidity delay for Fresh ground meat
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Chitoly® AB - TPC inhibitor for Fresh ground meat
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