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| A Patented Solution to the Challenges
The ability of ionizing energy to preserve food from microbial spoilage is well known and documented. Increasing incidents of sickness and death caused by food-borne pathogens is driving the use of this technology. Irradiation of meats is the only current, commercially viable technology that can destroy all harmful bacteria on or in a raw product. Despite the unquestionable benefits of irradiating meat, there are several factors that have limited the acceptability of irradiated meat products. Irradiation of meats often has an immediate negative impact on palatability, depending on the dose used, and irradiated meat is prone to undergo oxidation reactions during post irradiation storage. A third problem is associated with the irradiation of seasoned meat products; namely, the loss of seasoning flavor during irradiation and in the subsequent storage period. There are many ways to moderate the effects of irradiation on the finished product. These include temperature, package atmosphere, meat type, irradiation dose and additives. Kalsec® Inc. has a patented solution to the challenges associated with irradiated meats. This technology controls the formation of objectionable off-flavors and odors that occur immediately after meat is subjected to ionizing radiation. It also delays the onset of oxidative rancidity during subsequent product storage by retarding development of meat flavor deterioration. And, it preserves the seasoning flavor of seasoned meat, fish, poultry and their respective products. One of its greatest advantages is that it allows the processor to use the maximum irradiation dose needed to make a safe product, while protecting the quality of the finished product. Prior to treatment with ionizing radiation, simply incorporate a stabilizing dose of Herbalox Seasoning into the raw product. Application methods are exactly the same as adding Herbalox® Seasoning to products that are not irradiated. For tumbled or injected products, use a water dispersible version such as Herbalox® Seasoning Type HT-W that mixes directly into the marinade. For ground or restructured products, the appropriate product form would be a dilute oil dispersible type such as Herbalox® Seasoning Type HT-25. This product can be sprayed on meat prior to grinding, added to the grinder or added directly into the mixer. Dose rates range from 0.1-0.2% depending upon the product form used and the specific application. This technology is so effective that it is patented. Data from numerous studies indicates the effectiveness of Herbalox® Seasoning in irradiated meat, poultry, fish and their respective value-added products. |
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Important Information Allergens GMO |
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