New culture preserves appearance of meat
November 10, 2009
by Jeff Gelski
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.