Application info for Provian®D
Provian D is developed as a functional composition aimed at shelf life extension and preservation for meat products. Because of the synergistic effect between acetate, lactate and diacetate, Provian D is very effective in inhibiting the growth of pathogenic bacteria such as Listeria monocytogenes and ensuring food safety. Moreover, microbiological results have proven that Provian D extends the shelf life of meat products through growth inhibition of total aerobic bacteria.
Provian D has no adverse effects on sensory parameters of meat products, based on sensory analysis. Provian D buffers the pH of cooked meat products.
As a free flowing powder, this product can be applied directly in the meat mass in various processing steps or used in solid spice blends or pre-mixes or any other dry blends. Added to this, Provian D can also be dissolved in water up to a 40% w/w solution and be used as a liquid product.
Dosage levels depend on local legislation, meat type and shelf life requirements. In Europe, there are no specific regulatory limits, so Provian D’s usage should be according to the quantum satis principle, meaning at levels not higher than necessary to achieve the intended purpose. In Europe, Provian D is also approved in pre-packed preparations of fresh minced meat. USA legislation allows a maximum dosage of 0.65% of Provian D by weight of total formulation in various meat and poultry products. In Canada up to 1% is allowed. For other countries, please check local legislation. The general suggested dosage of Provian D for optimal effects is 0.65% based on the total meat weight before cooking.
In all cases, it is advisable to carry out an initial test, so that the precise effects on product properties can be determined. Finally, you should always check the local legislation for the exact dosage levels and allowed applications.