corbion.com/meatandpoultry

Fresh Meat and Poultry products MEETING CHALLENGES OF TODAY AND TOMORROW

Corbion Purac’s highly e� ective shelf life extension solutions can allow you to benefi t from more fl exible production and distribution chains. We can help you to extend the shelf life of your fresh meat and poultry products by 50 to more than 100 percent. Our shelf life extension range includes PURASAL®, to preserve the integrity of the meat and increase shelf life.

Sodium reduction

Salt (sodium chloride) is an important ingredient that brings taste and texture to food and adds an antimicrobial hurdle. However, authorities are urging food producers to reduce the levels of sodium in their products because of the health risks associated with excesses. Removing salt a� ects product qualities, but Corbion Purac has developed solutions that enable you to create low sodium products without compromising important qualities.

Our PuraQ® Arome line, based on ferments that can be labeled as natural fl avor, has properties that can restore taste and texture. PURASAL HiPure P Plus helps preserve the integrity of RTE meat and poultry with minimal taste impact.

Stabilize color

While color is not necessarily an indication of overall quality, consumers tend to select fresh meat products with their eyes and so perceive colour to be directly linked to a product’s state. Discoloration can occur due to the formation of metmyoglobin from myoglobin, which creates a harmless, yet unappealing, brown color. PURASAL® can stabilize the red color of meat products for several days by infl uencing the myoglobin/ metmyoglobin reaction, which performs especially well in modifi ed atmosphere packaging (MAP).

Improve tenderness

Tenderness can be compromised by processes, like marinating. However, tests have shown that tenderness of fresh meat or poultry can be improved by injecting a solution of phosphate and lactate into the whole muscle. PURASAL is therefore an excellent solution for enhancing the tenderness of your products.

Enable consumer-friendly labeling

Consumers are turning away from meat products containing unfamiliar or chemical sounding additives. Food producers are responding by exploring natural options for food ingredients that are sustainable, reliable and promote product quality throughout its shelf life.

The Verdad range of ingredients are developed to do just that: improve quality and maintain stability of meat products.

Verdad® is our range of label-friendly ingredients that are produced from nature’s best raw materials and production methods derived from nature. The Verdad portfolio has been specifi cally developed to help meeting the increasing demand for more simple and understandable labels and still enable food processors to produce high quality, safe and tasty food products.

With over 80 years of experience Corbion Purac has become a versatile and knowledgeable partner o� ering a wide range of preservation solutions. With application labs and production facilities on every continent, we know exactly how our solutions interact with all kinds of meat and poultry products. Our global presence puts us right by your side, wherever you are in the world, and our extensive range of solutions can help ensure the highest standards of food safety and shelf life, while optimizing the color and taste of your meat and poultry products.

Increase food safety

While animal muscle is essentially sterile, there are numerous opportunities for contamination after slaughter and during processing. Fresh meat and poultry products are vulnerable to a wide range of microbial contaminants, including Salmonella, pathogenic forms of Escherichia coli, Campylobacter and Shigella, of which consumers are becoming increasingly aware. Our solutions have been developed to e� ectively eliminate and control pathogens throughout the entire supply chain, starting from the slaughterhouse. We believe in providing several barriers to prevent the outgrowth of bacteria – multi-hurdle intervention technologies - beginning right from the start of production. In fresh meat and poultry processing, safety should begin in slaughterhouses.

Decontamination of carcasses using a solution of PURAC® Lactic Acid can reduce the prevalence of pathogens, as well as lowering initial bacterial counts. It can be used as part of GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis Critical Control Point) systems.

Surface treatment with PURAC – a natural, lactic acid product, can help reduce bacterial count on cuts, trimmings and (sub) primals of meat and poultry products.

Extend shelf life

Shelf life is an extremely important factor in the fresh meat and poultry industry. In addition to a natural vulnerability to microbial spoilage, enhancement techniques such as injecting solutions can also further increase the chances of contamination. Spoilage in fresh meat and poultry can be caused by a range of bacteria including lactic acid bacteria, Pseudomonas, Aeromonas and Enterobacter.

Area of interest Benefi ts Solution

Carcass decontamination Pathogen killBacterial load reduction

PURAC FCCPURAC FCC

Safety Pathogen inhibition PURASAL, Opti.Form

Shelf life Microbial stabilityColor stability

PURASALPURASAL

Sodium reduction Taste enhancementMicrobiological stability

PuraQ AromePURASAL HiPure P Plus

Taste Increased juicinessSaltiness

PURASALPuraQ Arome, PURASAL

Label friendly Improve qualityMicrobial stability

VerdadVerdad

The fresh meat and poultry market remains a challenging place for processors who want to excel. Consumers want lean, tasty and tender meat and poultry products, with stable color and minimal additives. These products must also be convenient to use, good value for money and – above all – safe and healthy with easily recognizable labels. For producers, ensuring food safety is critical because of the vulnerability of meat and poultry to microbial contamination. Widely publicized food safety incidents have emphasized these risks amongst consumers, who are quick to switch between product brands. Producers must therefore ensure the safety of their products in order to retain the trust of their customers.

Looking to ensure your fresh meat and poultry products are a cut above the rest?

Our specialties Antimicrobial expertise

Strong local support

Reliable source

Your one-stop-shop for preservation

Consistent quality

Our solutions: Increase food safety

Extend shelf life

Sodium reduction

Stabilize color

Improve tenderness

Enable consumer-friendly labeling

PURASALshelf life.

Sodium reduction

Salt (sodium chloride) is an important ingredient that brings taste and texture to food and adds an antimicrobial hurdle. However, authorities are urging food producers to reduce the levels of sodium in their products because of the health risks associated with excesses. Removing salt a� ects product qualities, but Corbion Purac has developed solutions that enable you to create low sodium products without compromising important qualities.

numerous opportunities for contamination after slaughter and during processing. Fresh meat and poultry products are vulnerable to a wide range of microbial contaminants,

Escherichia coli,

developed to e� ectively eliminate and control pathogens

slaughterhouse. We believe in providing several barriers

intervention technologies - beginning right from the start of production. In fresh meat and poultry processing, safety

Decontamination of carcasses using a solution of PURAC®

Lactic Acid can reduce the prevalence of pathogens, as well as lowering initial bacterial counts. It can be used as part of GMP (Good Manufacturing Practice) and HACCP (Hazard

product, can help reduce bacterial count on cuts, trimmings

Area of interest

Carcass decontamination

Safety

Shelf life

Sodium reduction

Taste

Label friendly

Global presence

www.corbion.com/contact

Corbion in Food

With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion Purac has a wealth of expertise in the world of biobased food ingredients. Our extensive portfolio combined with leading expertise, application knowledge and technical service make us your food industry partner, providing improvements in shelf life, freshness and food safety.

About Corbion

Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional blends containing enzymes, emulsifi ers, minerals and vitamins. The company delivers high performance biobased products made from renewable resources and applied in global markets such as bakery, meat, pharmaceuticals and medical devices, home and personal care, packaging, automotive, coatings and coating resins. Its products have a di� erentiating functionality in all kinds of consumer products worldwide. In 2013, Corbion generated annual sales of €743.6 million and had a workforce of 1,885 employees. Corbion is listed on NYSE Euronext Amsterdam.

For more information: www.corbion.com

All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences su� ered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in confl ict with existing patents covering any material or its use.

Interested in our solutions? Go to corbion.com/meatandpoultry @CorbionFood

© Copyright 2013 Corbion.

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