Arjuna launches natural shelf life extender for chilled meats

From:Asia Food Journal

X-tend is a complete, natural, formulation-specific preservative designed to increase chilled-meat product shelf-life and ensure food safety.

Synthetic preservatives commonly used in chilled meats contain nitrates. These can generate nitrosamines, chemical compounds suspected of increasing cancer risk. But nitrosomyoglobin, formed from myoglobin and nitric oxide during curing, is responsible for the red color in cured meats associated with freshness. Some of the volatile nitrosamines formed during curing process with nitrates have mutagenic activity — a high price paid for controlling the growth of yeast and mold. The all-natural X-tend formulation can replace chemical nitrosomyoglobin-forming preservatives yet is non-carcinogenic and safe to use in chilled meat. It is highly potent and prevents the growth of yeast and mold in chilled meat products.

”We conducted a number of bench trials to measure how X-tend performs in chilled meat preservation,” says Benny Antony, PhD, Joint Managing Director for Arjuna. “The excellent results encouraged us to offer this new, powerful natural preservative formulation to meat manufacturers. It’s a new, clean way of preservation that also can help differentiate cured meat products in the marketplace.”

The biggest challenge in replacing synthetic preservatives involves flavor masking (blocking unwanted or undesired flavours) while creating the correct functional mix of natural ingredients to combat a range of microbial activities. The advanced X-tend formulation provides a natural solution for a variety of problems typically encountered in chilled meat products, such as: microbial spoilage, oxidative rancidity, short shelf life, off color, and altered flavor. It retains natural color and freshness, and extends chilled meat shelf life by up to 15 days.

“Today’s meat industries are increasingly seeking more ready-to-use solutions that are tailored and natural, allowing for clean label products,” notes Antony. “X-tend is offered in both liquid and powder forms. It is a comprehensive, natural solution safeguarding taste, color, product safety, and increased shelf-life.

Arjuna’s R&D team has also developed a range of natural preservatives that do not change the organoleptic properties of food and beverage products such as bread, yogurt, cheese sausage, humus, mayonnaise and vegetable oils, fruit juices, and fruit pulp. The company’s ingredient scientists combine herbal extracts used in traditional medicine with methods of fermentation for bacteriocins, in concert with advanced technologies, such as microencapsulation and emulsification. X-tend addresses three major food trends: natural, clean label and food safety.

Arjuna’s production processes and products meet market-specific regulations worldwide. A GMP-certified, SAP-driven company, Arjuna has achieved international certifications including ISO22000, Kosher and Halal. Arjuna continues to engage in research and development, with continuing scientific validation of its novel product line through advanced clinical studies.

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