Fermented Corn Flour As Natural Meat Preservative

Fermented Corn Flour as Natural Meat Preservative

Enhanced shelf-life, flavor, taste, and control against Listeria growth for all type of meat products

Listeria monocytogenes is a food-borne pathogenic bacterium that causes the infection called listeriosis. It is a facultative anaerobic bacterium and capable of surviving in the presence or absence of oxygen. It is a Gram-positive bacterium with an ability to grow at as low as 0 °C temperature conditions. While unfortunately, the regular meat refrigeration temperature used is 4 °C. It can be an ideal condition for the growth of Listeria in preserved meat.

It can grow and reproduce inside the host cells (including human after consuming Listeria-infected meat). It is one of the most common and third high frequent virulent food-borne pathogen in the world. There is a high risk (20-30%) rate of fatal death with Listeria infection. In order to fix the above major issues by keeping the Prathista’s clean-label and non-GMO standards, a unique “one-stop solution- natural meat preservative” was developed for all types of meat products including poultry and cooked meat. It is produced by the fermentation of glucose obtained from corn flour. It enhances shelf-life, flavor, and taste of meat products. Glucose can also be derived from cassava, rice, corn, wheat, and other naturally available Non- GMO carbohydrates sources.

Fermented Corn Flour consists of naturally derived lactates and acetates of potassium and sodium minerals.

  • Potassium Lactate

    • Potassium Lactate can dramatically increase shelf-life of a wide range of meat, poultry, and cooked meat products. It inhibits the microbial growth and oxidative changes in the preserved meat. The use of Potassium Lactate offers control against many pathogens found in refrigerated food products like Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes.

      It is hygroscopic in nature and also has a positive effect on the products water holding capacity. This results in a higher cook yield along with improved texture for the cooked product. Potassium Lactate is an excellent alternative to sodium salt in functionality. With these reasons, it can substitute the sodium salt in low sodium applications. Equal to regular salt, it has strong water binding properties and bacterial control.

  • Sodium Lactate

    • The sodium salt form of lactic acid is Sodium Lactate. It is commonly used in the food industry including meat products. Sodium lactate is a generally recognized as safe (GRAS) ingredient. It is used as an emulsifier, flavor enhancer, flavoring agent, humectant, and pH control agent. There are three proposed mechanisms by which the Sodium Lactate can have an antimicrobial effect.

      • The first mode is by changing water activity
      • Secondly by passing through the cell membrane and lowering intracellular pH levels
      • Finally is affecting cellular metabolism by inhibition of ATP generation

      Sodium Lactate has also been shown to improve colour stability of fresh meat and has been reported to function as an antioxidant. 

      Unique features of Meat Preservative

      • Controls Listeria growth
      • Enhance shelf-life by the antimicrobial effect
      • Improves production yields, purge, and texture
      • Higher taste of all meat related products
      • Colour Stability

      Prathista Natural Meat Preservative Formulations

      Multiple Advantages of Prathista Fermented Glucose – Liquid formulations 

      Prathista Fermented Glucose – Liquid formulation finding the way into many different applications in the food industry. Both the fresh meat and processed meat sectors have found numerous benefits for using Prathista Fermented Glucose formulations. 

      • It is used to rinse the carcasses of beef, pork, and poultry. The Food Safety and Inspection Service (FSIS) has approved using food grade FDA, GRAS organic acid in aqueous solutions of 1.5% to 2.5% for carcass washing applications to reduce the pH to levels which do not allow bacteria to initiate growth.
      • It is used in the production of processed meats and has been found to improve characteristics such as tenderness, shelf-life, and color stability.

      Availability:    

      Prathista “Natural Meat Preservative” is proven liquid formulations available in both bulk tankers as well as in small packs @ 40 kg depending on customer requirements.

      Please enquire for more details at info@prathista.com