Natural plant extract proven to preserve meat shelf-life

Rosemary extract: one of the main elements of Kemin's NaturFort 12 Dry

A natural plant extract that can preserve frozen meat without negatively impacting its flavour, odour or colour, has been developed by Kemin.

Made from a combination of natural rosemary and green tea extract, NaturFort 12 Dry has been shown to extend the life of meat by five months.

In a study conducted by Kemin, 0.15% and 0.25% dosages of NaturFort 12 Dry were tested for their ability to delay lipid oxidation in minced meat wrapped in dough and stored at -18°C.

Lower TBARS values

The samples treated with the extract found lower TBARS (thiobarbituric acid reactive substances) values than the untreated control from day four onwards.

Taste tests were then conducted, which showed the untreated control samples were less preferred than the NaturFort 12 Dry treatments from the second month.

Most panelists commented that after five months’ storage, the untreated control had a rancid odour and taste.

Furthermore, between months three and 11, the untreated samples were almost unanimously the least preferred.

Quality of packaged meat

Many changes are associated with the quality of packaged meat while frozen, said Kelly De Vadder, marketing manager for food technologies at Kemin.

“Our results confirm that frozen minced meat is a matrix that is sensitive to lipid oxidation.

“The treatments were able to extend the shelf-life to a minimum of 12 months when stored at -18°C, whereas untreated samples only reached seven months, indicating an extension of five months.”

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