* Danilo Ercolini et al., 2006; Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

*

www.save-food.org

Importance of Meat

Rich source of proteins and other nutrients: meat is animal muscle tissue used as food or eaten. Approximately 75% of meat is water and has the average composition of about 19% proteins, around 2.5% fat, 1.2% carbohydrates, and about 2.3% soluble non-protein nitrogenous substances like amino acids and minerals. Meat from various species of animals are eaten and their compositions vary slightly depending upon the peecies and the part eaten. Protein content may vary from 25 to 36 gms and fat content from 7 to 35 gms in some cases and 100 to 350 calories per 100 gms. Being rich source of animal proteins, fat,

carbohydrates, soluble non-protein, nitrogenous substances like amino acids and also minerals. They are considered nutritious and consumed globally, though not universally.

Meat related problems

Good things do not last for long: The muscular tissue of the carcass undergoes several physical and chemical changes. There is

change in pH (the measure of alkalinity or acidity), glycolysis, paleness, softness, shrinkage, exudation and microbial action. The freshness is gradually lost and so is the taste. These changes are called Decomposition and spoilage.

Microbes are everywhere: There is ample amount of microorganisms present inside, outside the animal body and in the atmosphere

surrounding it. They feed on the meat, grow and multiply causing changes in the meat leaving behind toxic metabolic waste products. This is dangerous.

The myth – Microbes do not grow in refrigerator (They DO grow even at sub-zero temperatures)

Contrary to the common belief, it is known that Microbes, including pathogenic ones are found to adapt to lower temperatures and grow, though a little slower. (Danilo Ercolini et al., 2006; Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions). Once they grow, the damage is inevitable.

High temperature and humidity (ours being a tropical country): This highly suited for microbial growth.

Poor hygienic conditions: Unfortunately, poor hygiene is seen where it is most undesirable, especially when meat is produced and

handled. This may lead not only to spoilage but also food poisoning.

Food Poisoning: When microbes grow in or on food devouring it, they leave some metabolic waste products and this can cause

undesirable and dangerous effects on those eat it. This condition is called food poisoning. Food poisoning may result in simple uneasiness to severe symptoms and could even be fatal. A long list of organisms, causing food spoilage and food poisoning, has been reported.

MeatGuard – a wonder solution

What can be done? If the situation becomes unchangeable or unavoidable, other means of prevention of spoilage should be explored.

We did exactly that. We explored, investigated and studied the situation deeply and came out with a fairly simple and safe method to prevent microbial spoilage of meat and meat products. That is how 'MeatGuard' has evolved. It formulated using food grade Sodium Benzoate, a well-known food additive / food preservative.

Safety coupled with Simplicity: Safety was our prime concern, of the food as well as the preventive. It also has to be safe and easy to

use. To the user, it must be simple and easy to adopt. MeatGuard has all these features combined together.

How does one go about it?

It is very simple. Just make a 3% solution, dip the meat for 10 to 15 minutes and take out. Keep them hygienically and under ideal conditions. If the meat is kept hanging, as seen everywhere, spray 3% solution of MeatGuard occasionally (every hour ) to keep the microbes at bay.

Make a 3% solution (30 gm /lit) of Meat guard.

A) Dip clean meat in the solution and keep for 10-15 minutes and remove. B) Or spray the solution on the meat so as to cover the entire surface including inside. Repeat

when the meat appears to be dry. (every one or two hours)

or

Looking 'fresh' may not be as fresh, always: ‘Fresh’ looking meat may not necessarily be fresh and safe. The more it hangs in the

air, the more vulnerable and spoilt it is. As time ticks down, the number of organisms keep increasing. They increase because they multiply after growing consuming the meat, changing its quality and leaving toxins harmful to the consumer.

Necessity of MeatGuard: It is necessary to have fresh, safe and unspoiled food. But food, especially meat, is highly perishable. So it is our duty to prevent it from getting

spoiled and wasted. MeatGuard is a proprietary formulation of Ganesh Benzoplast Ltd., developed by our scientific team after years of research and evaluation. Its efficacy is established in our microbiology lab and at user end in the field. MeatGuard is ideal because, it is safe, non-toxic and edible (eatable). It does not give any smell, colour or taste to the meat or product made out of it. It kills the microbes present and forms a protective shield guarding it from further attack thus keeping it fresh. MeatGuard is made of Sodium Benzoate (food grade) specially formulated with suitable safe components. It is classified under 'GRAS' (Generally Recognized As Safe) by US FDA for human consumption in the recommended proportions. It is tested and evaluated by several international agencies including FAO and WHO. Most interesting aspect is that this edible preparation is used externally as contact antimicrobial agent. Even traces present on it or absorbed gets washed off during cutting and washing of meat prior to cooking.

Made from edible food additive. Safe, Tested & proven. Approved and Used worldwide in food preparations.

Use it with confidence to save meat from spoilage