In the food industry, competition is key to providing the best quality to customers. This is vitally important for meat products, as only by meeting high expectations of freshness is consumption growth possible.
From a consumer perspective, we're surrounded by a world that's better educated about quality, where customer feedback is highly valued. When consuming a product, we expect the best, but today, if it doesn't meet expectations, consumers use digital media like social media to express their dissatisfaction, creating disrepute among potential customers who base their purchasing decisions on reviews.
When a preservative is applied to meat, natural degradation is slowed, so it maintains its natural color for longer. This care allows the processor to send the product to the distribution chain with complete confidence that it will maintain its quality and be highly appreciated by the company or supermarket that displays it for sale.
Meat products can be preserved using traditional methods; however, as they are handled more closely, such as through cutting or exposure to the elements, better results can be achieved using new preservation technologies. Today, cutting-edge preservatives are available to keep meat as fresh as new. Therefore, meat distribution companies need to be at the forefront of food preservation.
The meat industry has natural and artificial options for preserving its products. Preservatives of natural origin They are obtained during the processing of some foods and extracts from different plants.
On the side, of chemical preservatives Traditional nitrites (nitrites and nitrates) have usage restrictions; and, like natural nitrites, they inhibit bacterial growth and improve meat color. Nitrites are typically used for pork, beef, and chicken; while nitrates, for sausages like ham and bacon, are used in some parts of the world for fish.[1]
It's important to understand the process of change that meat undergoes, how preservatives work to prevent it, and thus keep it fresh.
Myoglobin allows for short- and long-term oxygen storage. When it is rich in oxygen, it transforms into oxymyoglobin, giving meat its bright red color. However, if meat undergoes oxidation, the oxymyoglobin present transforms into metmyoglobin, causing the unwanted brown color that heralds its poor quality and the end of its shelf life. In other words, when fresh meat is exposed to oxygen, it is naturally red, and after a period of exposure, it begins to turn brown. But this is where preservatives come into play! They help keep the meat fresh with the ideal red color that producers want to sell and that the end consumer seeks to buy.
Remember how we mentioned that nitrite and nitrate preservatives were highly controversial? That's because there are beliefs that they can be harmful to our health. However, this is only possible if we consume too much processed meat. But, just as they are said to be harmful, there are also studies that indicate they can be beneficial to our health.[2]
Currently, the consumer trend of seeking natural products and consuming the least amount of chemicals has gained importance.
The advantages are:
- Improves oxidative stability up to 100%.
- Natural antimicrobial action against germs, pathogens and spoilage organisms.
- Delay in color change.
- Extending the shelf life of meat.
- Total replacement of chemicals.
The industry seeks to maintain its market position, grow, and expand. This is achieved by impressing its distributors with meat that is visually appealing to the end consumer. With the help of natural substances, our preservative can meet these expectations.
At Sabores Cosco de Centroamérica, we offer an excellent natural alternative for preserving meat products: a preservative with 100% natural ingredients that keeps meat fresh for longer.
Another reason meat spoils is due to microbial growth; our preservative slows this growth and counteracts the growth of pathogenic microorganisms.
When fats oxidize, they produce an unpleasant taste in the meat, in addition to the degradation of colorings. The natural preservative offered by Sabores Cosco prevents fat oxidation.
Our preservative can be used on beef, chicken, pork, and fish; the process and benefits are the same for each.
About us…
Sabores Cosco de Centroamérica offers innovative alternatives in flavors and ingredients. Our portfolio of beverage and food applications is continuously growing to provide timely responses to market demands. We have the technical tools to address the particular needs of beverage and food flavor system applications, designing tailor-made proposals. Our technical advisory team provides support throughout the development process. We are sure that in Sabores Cosco de Centroamérica you will find an integral solution partner for your products.
REFERENCIAS
1. https://ecoosfera.com/destacados/estos-son-los-conservadores-y-quimicos-en-la-carne-que-consumes/
2. https://www.atsdr.cdc.gov/es/toxfaqs/es_tfacts204.html
3. Catálogo de preservante natural Cosco
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