Extending the Shelf-Life of RTE Meat Products

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Clean Label Antioxidants id t Plums, grape seed extract, t • pine bark extract, rosemary, sage, oregano, marjoram, thyme, mace, allspice, cloves, etc.
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 9 and 10: Grape Seed Extract • Added at 0.0
Page 11 and 12: Other Spices Oregano • • Water-
Page 13: Food Safety Post-Lethality th Treat
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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