Microbial spoilage in minimally processed meat products is a serious concern during storage and distribution. Temperature variations, extended distances of distribution and various other environmental factors can foster rancid flavors, discoloration and the growth of spoilage organisms in meat products.

Chemical-sounding oxidation inhibitors and antimicrobials may help extend shelf life but are not popular choices with the consumer who is demanding a clean label solution.

Duralox® NV inhibits growth of Salmonella Typhimurium
Salmonella count in fresh ground turkey at temperature abused condition (with and without Duralox NV)

Salmonella count in fresh ground turkey at temperature abused condition (with and without Duralox NV)

Inhibiting Lipid Oxidation Using Rosemary Extract

Naturally formulated rosemary extract and buffered vinegar effectively inhibit rancidity, discoloration and the growth of spoilage organisms in fresh ground and whole muscle meats, like salmonella typhimurium in fresh ground turkey. This white paper looks at four case studies, showing the advantages of the formulation in added flavor protection and shelf life extension while maintaining a clean label.
 
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