Meat&Poultry -- July 2014 - 60

ANTIMICROBIAL SOLUTIONS

Listeria monocytogenes growth for an

three systems, no growth was detect-

of Wisconsin-Madison. She gave a

additional two weeks when compared

ed through 12 weeks at 4ºC for all the

presentation at the Institute of Food

with the control. The addition of a

treatments.

Technologists' annual meeting and

cultured sugar-vinegar blend delayed

Taking part in the study was Kath-

food exposition in New Orleans. The

growth for an additional four weeks.

leen Glass, senior scientist at the

presentation focused on how commer-

In roast beef containing any of the

Food Research Institute at the Univ.

cially available cultured sugars and
plant extracts may contain active ingredients similar to conventional antimicrobials and thus may be used in

We Help You Create That "TASTY LOOK"

ready-to-eat meats and other refrigerated foods.
At the IFT exposition, Corbion
Purac showcased its Verdad portfolio,
which relies on vinegar in blends. This

AFO Heat delivers innovative and proven

year the company launched Verdad
N16, which may be labeled as cultured
corn sugar and vinegar. It is a natural
ferment derived from food cultures.
"This truly unique blend, including organic acids, sugars and peptides,

"Flame Broiled"

offers antimicrobial properties as well

By using natural gas-ﬁred direct ﬂame
technology we can give your product
that "ﬂame-broiled look". A variable
air fuel mix burner system produces
extremely high efﬁciencies with
ultra-low emissions.

as benefits for taste, texture and yield,"
according to Simone Bouman, director of business development, meat and
culinary for Corbion Purac. "This
product is ideal for use in ready-to-eat

AFO GRILL "BBQ Seared"

and fresh meat and poultry products

Combines a natural gas-ﬁred infrared
burner with classic convection heat to
create the perfect "BBQ-browned or
seared look". All of this is done while
achieving high-output capacity and
sensitivity to low operating costs with
simple sanitation.

and is specifically designed to offer
food safety by controlling growth of
Listeria in cured meats up to 120 days
while also providing a label-friendly
alternative to the well-known lactate/
diacetate containing preservatives."
A potassium-based ingredient, Ver"Off the Grill"
"Hot Floating Marker Rings" roll over
your randomly shaped products to
create that "off-the-grill look". Grill
marks can be easily changed by
adjusting temperature and conveyor
belt product placement.

dad N16 has no sodium, she said.
Verdad ingredients may be used
in meat to replace such ingredients
as benzoate propionate and diacetate.
"When used in meat applications,
these label-friendly ingredients can
be labeled as cultured corn sugar/

Call Toll-Free or Email us
today for a demonstration
www.select-technologies.com

60
*

Meat&Poultry *

July 2014 *

dextrose, vinegar or combinations of
L I C E N S E D

info@select-technologies.com
www.MeatPoultry.com

T O

G R I L L

1-844-785-9506

those," Bouman says. ■
Jeff Gelski is an associate editor with Food
Business News, a sister publication of
Meat&Poultry.

http://www.select-technologies.com http://www.MeatPoultry.com

Meat&Poultry -- July 2014

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