However, a higher pH is conducive to faster bacterial growth, which translates to a shorter shelf life. “But, this can be compensated for through the addition of shelf-life-extending ingredients such as preservatives and antioxidants,” Zhou says.
“Phosphates are used at low levels, by law less than 0.5% by weight in the final product, which is just enough to assist in improving the quality of the product,” says Richard Bosch, technical service fellow, ICL Performance Products. “Further, phosphates work in synergy with salt, and often allow for a reduction of sodium in the marinade.”
Zhou adds: “To further reduce the sodium level, potassium phosphate could be used instead of sodium phosphate in many marinades. The slight bitterness of potassium could easily be masked by other seasonings and spices in the marinade.”
Add-ins for extra shelf time
A number of natural ingredients exert preservative properties, thereby extending shelf life. For example, salt and acid, both standard marinade ingredients, function as preservatives. In addition, natural extracts derived from plants, herbs, spices or fruits, including rosemary, thyme, oregano, cinnamon, certain types of peppers and garlic, can be added via the marinade. Most are available as oleoresins for easy addition. There are also vitamin-based ingredients that function as antioxidants. The most popular are ascorbic acid, citric acid and tocopherols. Antioxidants have different strengths and vary in effectiveness according to the protein, other ingredients and packaging.
According to new research from scientists at the Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil, enzyme hydrolysis of casein could offer meat processors a natural antioxidant for uncooked beef and poultry products. In a paper published in LWT—Food Science and Technology (Volume 42, Issue 4), Karina Rossini and her research team report that the smaller peptides produced during the enzymatic reaction could prevent fat oxidation in select meat products, which ultimately leads to organoleptic deterioration of the product’s flavor, color and texture.
Rossini’s team used a number of commercial enzymes to produce the peptides. Casein was hydrolyzed for 4 hours at 50°C and pH 8, and the resulting peptides were analyzed. The peptides resulting from certain enzymes were more effective with inhibiting lipid oxidation than others when they were formulated into ground beef and mechanically deboned poultry samples. While the study is not the first of its kind to investigate the effects of casein peptides in meat formulations, it does support the potential of these ingredients at a time when food manufacturers continue to look for label-friendly preservation techniques.
Robert Brooks, technical specialist, World Technology Ingredients, Jefferson, GA, says: “A few of the attributes our meat industry customers desire from the ingredients we offer are increased yields and alternatives to synthetically manufactured ingredients, along with marinade retention and improved water-holding capacity.” The company recently began distributing injectable neutral, prebiotic, insoluble and soluble dietary fiber ingredients based on either corn or oats from Z Trim Holdings, Inc., Mundelein, IL. The fibers have been shown to improve texture, control water activity, and replace fat and calories while increasing yields.
The fiber ingredients are used in meats to achieve many of the same benefits of phosphates, according to Brooks. “A marinade solution for muscle meats—usually injected but can work in tumbling as well—can contain up to 1% of the ingredient, usually as part of a marinade or with flavorings,” he says. “It helps to bind moisture in the meat, keeping it juicy. Because it is a powder, it can also be mixed directly—by itself or as part of a seasoning blend—into ground meats with water (1% fiber ingredient with up to 9% additional water) to increase yield, retain moisture through cooking and heating, and to reduce fat content on a per-serving basis.”
Beyond marinades
Marinades aren’t the only option for piquing consumer interest. “We’ve developed a number of technologies that enable processors to add consistent flavor and texture to meat and poultry cuts,” explains Chris Carroll, president, Carroll Manufacturing & Sales, Avon, OH. “With a number of different application methods, processors can apply spices and flavors faster, more evenly and with the controlled consistency that is important to their brands.” Uniform spice coverage reduces leakers, enhances eye appeal and helps maintain the integrity and safety of processor brands.
“Meat packers can add value with minimal extra work,” says Carroll. “Our sheets eliminate the step of blending ingredients in the right proportion. We create your signature flavor and apply it to the sheet. We include ingredients that dissolve and penetrate the meat or poultry, as well as ingredients that provide visual appeal.” The company can even add ingredients that extend shelf life.
“Our wraps come in dissolvable and nondissolvable versions and are ready to use with no mixing, blending or dispensing equipment required,” Carroll continues. “The dissolvable sheets are easily applied on the line, which means savings on labor and packaging. They dissolve quickly when moisture is present and after being vacuum sealed. No messy liquids to manage and no dry spices are wasted. Such sheets work well on spiral-sliced hams. The dissolvable sheet functions like the glaze the consumer usually applies at home. “The non-dissolvable sheets are a moisture-activated film,” he adds. “They can be used in the same way to apply spices and seasonings, as well as to transfer logos or grill marks. The backing is oven-proof polyester approved for such applications.”
Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in food science from the University of Illinois in Urbana-Champaign. She can be reached at
donnaberry@dairy-food.com
.