Shelf Life Enhancer
The function of shelf life enhancers is to maintain the quality of meat products and semi-finished products until the end of the best-before date. This involves on the one hand sensory freshness but also spoilage.
Both sensory spoilage and safeness of a product are significantly influenced by bacterial growth. As a rule, the growth of lactic acid producers and proteolytic or lipolytic bacteria is harmless to health. However, the degradation products of bacterial metabolism lead to sensory defects.
Spoilage by pathogenic spoilage organisms is much worse. The consumer is often not "warned" by sensory defects and consumes a product that is contaminated with microorganisms of concern. Cases of illness occur, which in the worst case (listeriosis, salmonellosis, EHEC) can lead to death.
The processes involved in meat product manufacturing and marketing are usually designed in such a way that spoilage within the sales period is unlikely. Nevertheless, a break in the cold chain cannot be ruled out and if this occurs during transport of the meat product to the customer and subsequent storage at the customer's premises.
Therefore, it is of great interest to produce the food as safely as possible. This can be done effectively using organic acids and their salts. Primarily, acetic acid and lactic acid are used, but also tartaric acid and the corresponding salts. The use of acetates and lactates (salts of acetic acid and lactic acid) is particularly suitable, as these have only a slight influence on the pH value and thus the sensory characteristics of a product.
Zartessa® *Spezial* -halal-
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Abpackung:
25 kg
Productnr.:
170237
Funktionelles Binde- und Frischhaltemittel für Fleischerzeugnisse, enthält Phosphat und Carbonat.
Für Lebensmittel, begrenzte Verwendung.Aussehen/
CharakterweißAnwendung/
g je kgca. 15 g je kg Fleisch bei 15-20 % Zunahme, ca. 20 g je kg Fleisch bei 20-25 % ZunahmeArtikel-Status
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