New culture preserves appearance of meat

by Jeff Gelski
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HORSHOLM, DENMARK — Bactoferm Rubis, a new meat culture, preserves an attractive appearance of sliced meat products during shelf life, according to Chr. Hansen.

“Oxygen plays a significant negative role in the shelf life of sliced, ready-to-eat meat products likely to cause growth of unwanted microorganisms and development of rancid off flavors,” said John Jensen, marketing director, Meat Cultures, for Chr. Hansen. “Furthermore, oxygen has a very strong impact on the color stability of meat products.”

He added Bactoferm Rubis has been shown to remove traces of oxygen in a natural way, which has an impact on the appearance and shelf life of vacuum or MA-packed (modified-atmosphere packed) sliced meat products.

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