Extending the Shelf-Life of RTE Meat Products

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Traditional Processing Sodium nitrite • • contributes tib t to the overall suppression of L. monocytogenes growth • Product Composition • higher fat increases Listeria heat resistance
Antimicrobial Agents To prevent growth of post-cook • contamination. at o Added to product during • formulation. Added to finished product • before packaging. • Added to pkg. materials. • Approved list: USDA Directive 7120.1
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 15: Traditional Processing • Freezing
Page 19 and 20: Potential Antimicrobial Agents Smok
Page 21 and 22: Organic Acids • Surface applicati
Page 23 and 24: Lactates and Diacetates Effective w
Page 25 and 26: Purac’s Opti.Form Listeria i Cont
Page 27 and 28: Buffered Sodium Citrate and dS Sodi
Page 29 and 30: Nisin Can be added to formula, •
Page 31 and 32: Octanoic Acid • Bacteriocidal fat
Page 33 and 34: Spices Garlic, sage, & cloves - inh
Page 35 and 36: Smoked Products Natural & liquid sm
Page 37 and 38: Clean Label Products for Controllin
Page 39 and 40: Post-Packaging Packaging Heat Disad
Page 41: Cook-in-the-Bag Processing • List

Extending the Shelf-Life of RTE Meat Products

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