A botanical-based approach to keeping meat safe and fresh

For the meat and poultry industry, maintaining product quality throughout the shelf life is vital. Meat is susceptible to both microbial contamination, which can cause illness and negatively impact taste and oxidative degradation, consequently influencing flavour, smell and colour. While manufacturers might have previously relied on stringent processing conditions or the use of artificial preservatives to protect their products, these approaches have significant drawbacks.

Processing techniques such as heat inactivation result in reduced freshness and quality, impaired taste and texture, and loss of natural nutrients. Antimicrobials such as sodium lactate, sodium acetate and nitrites, meanwhile, are incompatible with the back-to-basics and clean-label trends.

Seven out of 10 consumers worldwide now believe it’s important that food and drink products are 100 percent natural, while 62 percent have concerns over ingredients that “sound chemical”.¹ Rosemary can resolve this dilemma for manufacturers by providing a clean preservation solution thanks to its antimicrobial and antioxidative properties, which are conferred by the plant’s active compounds.