Arjuna Natural Extracts A new meat preservative avoids nitrosomyoglobin-forming
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 colour 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 mould. 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.
The biggest challenge in replacing synthetic preservatives involves flavour 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 colour, and altered flavour. It retains natural colour and freshness, and extends chilled meat shelf life by up to 15 days.
Arjuna’s production processes and products meet market-specific regulations worldwide. As a GMP-certified, SAP-driven company, Arjuna has achieved international certifications including ISO22000, Kosher and Halal. The company continues to engage in research and development, with continuing scientific validation of its novel product line through advanced clinical studies.