Extending the Shelf-Life of RTE Meat Products

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Traditional Processing • Freezing product – prevents growth <strong>of</strong> L. mono., must be kept frozen throughout distribution Fermentation • • High acid content t (< pH 4.5)
Page 1 and 2: Extending the Shelf-Life of RTE Mea
Page 3 and 4: Food Spoilage • Unsaturated fats
Page 5: Procedures That Delay the Onset of
Page 8 and 9: Plum Products Juice, dried - uncure
Page 10 and 11: • Oleoresin Rosemary • use at 0
Page 12 and 13: Food Safety
Page 16 and 17: Traditional Processing Sodium nitri
Page 18 and 19: Antimicrobial Agents • Organic Ac
Page 20 and 21: Organic Acids Reduce the pH of prod
Page 22 and 23: Salts of Organic Acids 48% 4.8% sod
Page 24 and 25: Uncured Products Higher levels of s
Page 26 and 27: Sodium Lactate Improves water-holdi
Page 28 and 29: Bacteriocins Polypeptides made by
Page 30 and 31: Lauric Arginate • Bacteriocidal u
Page 32 and 33: Cetylpyridinium Chloride (CPC) Appr
Page 34 and 35: Spices • Levels of spices needed
Page 36 and 37: Clean Label Products for Controllin
Page 38 and 39: Post-Packaging Packaging Heat/Paste
Page 40 and 41: Individually-Wrapped Products are E
Page 43: Lynn Knipe Processed Meats Extensio

Extending the Shelf-Life of RTE Meat Products

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