Meat, fish and seafood

Oxidation and the development of pathogens are key concerns for manufacturers of meat, fish and seafood products.

Drying, curing and salting are the traditional methods of keeping oxidative spoilage at bay, each playing a role in defining the sensory characteristics of the products. Fermented salami-style sausages and cured hams are examples of popular meat products long produced by these means. In the processing of fresh and cooked deli meat products, the preservation method of choice is required to have a more neutral impact on sensory qualities.

The risk of pathogenic bacteria such as Listeria is present in all products. While heat treatment can largely resolve this issue in all but fish and seafood products, recontamination may occur.

Care4U™ natural food protection solutions give meat, fish and seafood products the safe shelf life consumers expect.