A new meat preservative avoids nitrosomyoglobin-forming

by Editor fleischwirtschaft.com Wednesday, February 01, 2017
Kerala-based Arjuna Natural Extracts, India, has rolled out X-tend – a natural preservative designed to increase chilled meat shelf-life, improve food safety and protect public health. It works by replacing the preservation properties created by nitrosomyoglobin.
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.