Convenience can range from prepared meals from the supermarket to at-home delivery of a meal that just needs to be heated before eating. Either of these options can create processing, storage and packaging challenges for food manufacturers. In addition, many consumers are looking for healthier options when choosing meat and poultry, which can result in the purchase of leaner cuts of meat and poultry (or lower quality) or replacing them completely. This can create oxidation challenges depending on the fat content, quality or cut of meat.

The third key factor is cleaner labels. In many regions of the world, the consumer shift to foods with cleaner label options continues to drive processors to find alternatives to synthetic antioxidants. Extending shelf life in meat and poultry products while offering cleaner label options have resulted in the industry searching for new ways to improve shelf life while maintaining flavor and color stability.

In the past, adding a synthetic ingredient was one of the easiest ways to gain extended shelf life while controlling costs. Consumer preference for simpler ingredients has made this solution less preferred, and manufacturers are now using natural antioxidants derived from spices and herbs in place of synthetics. What are some options for how food manufacturers can create balance between taste, price and healthy options for the consumer?

Naturally sourced antioxidants

Rosemary is one of the most favorable herbs to be used as an antioxidant in a wide range of food applications, including meat and poultry. When used in these applications, the flavor and aroma of rosemary is often less objectionable than other spices and herbs and therefore is a good choice for use as an antioxidant. To gain the advantage of added flavor protection and additional shelf life, a natural antioxidant that combines rosemary extract with other antioxidants has proven to be an effective clean label replacement for BHA, BHT, propyl gallate and TBHQ. Kalsec( has a full range of antioxidant solutions, including Herbalox( Rosemary Extract and Duralox( Oxidation Management Systems.

herbalox( rosemary extract

In meat and poultry applications oxidation occurs rapidly, often within hours of processing. The early incorporation of ingredients which inhibit oxidation of tissue phospholipids and/or chelate liberated iron is effective in delaying the development of off-flavors and extending shelf life. Using a natural ingredient such as a Herbalox( Rosemary Extract has been proven effective in inhibiting lipid oxidation. The mild, complimentary flavor of rosemary extract can provide savory background notes to meat or poultry product in addition to inhibiting oxidation.

Duralox( oxidation management systems

At Kalsec(, all mechanisms causing oxidative deterioration are reviewed to provide maximum protection resulting in prolonged shelf life of products. Duralox� Oxidation Management Systems are based on the use of Herbalox( Rosemary Extract, green tea, acerola and/or mixed tocopherols plus the addition of quenchers and/or chelators. Utilizing component synergism, Duralox( Oxidation Management Systems provide maximum protection from multiple aspects of oxidative deterioration. Duralox( Oxidation Management Systems are designed for specific product and processing conditions unique to each application.

Selecting a supplier

Kalsec (antioxidant applications scientists build upon more than 30 years of experience in producing, developing and supporting natural oxidation management products. By working with the Kalsec( Antioxidant team, customers are assured of finding the best product or system to manage oxidation in their meat and poultry applications. Worldwide cross-functional application laboratories are available in North America, Europe and Asia.