Niacet’s Provian product line for meat safety studied by the Michigan State University. Results published in Journal of Food Protection – September 11, 2013
Niacet’s Provian product line includes effective antimicrobials for the production of safe meat products with extended shelf life. The efficacy of the Provian products was studied recently in an extensive study by scientists from the Michigan State University, USA. The study assessed the inhibition efficacy of Provian products against Listeria monocytogenes and other mesophilic bacteria in frankfurters that were prepared either with a normal or low salt recipe. The results of the study showed the excellent antimicrobial efficacy of Provian products even at higher storage temperatures for up to 90 days. These findings in combination with the easiness of handling due to their powdered form, make Provian products an excellent safeguard suggestion for safe meat products.
The results of this study have now been published in the Journal of Food Protection (see abstract below). If you would like to read the full article or if you have any additional questions about the study or the Provian line in general, please contact us.
Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10°C Using Spray-Dried Mixtures of Organic Acid Salts
Authors: Sansawat, Thanikarn; Zhang, Lei; Jeong, Jong Y.; Xu, Yanyang; Hessell, Gerald W.; Ryser, Elliot T.; Harte, Janice B.; Tempelman, Robert; Kang, Iksoon
Source: Journal of Food Protection®, Number 9, September 2013, pp. 1488-1657 , pp. 1557-1567(11)
In meat processing, powdered ingredients are preferred to liquids because of ease of handling, mixing, and storing. This study was conducted to assess Listeria monocytogenes inhibition and the physicochemical and organoleptic characteristics of frankfurters that were prepared with organic acid salts as spray-dried powders (sodium lactate-sodium acetate, sodium lactate-sodium acetate-sodium diacetate, and potassium acetate-potassium diacetate) or liquids (sodium lactate, sodium lactate-sodium diacetate, potassium lactate, and potassium lactate-sodium diacetate). Full-sodium (1.8% salt) and low-sodium (1.0% salt) frankfurters were prepared according to 10 and 5 different formulations (n = 3), respectively, and were dip inoculated with a six-strain cocktail of L. monocytogenes (∼4 log CFU/g). Populations of Listeria and mesophilic aerobic bacteria were quantified during storage at 4, 7, and 10°C for up to 90 days. Four powder and two liquid full-sodium formulations and one powder low-sodium formulation, all of which contained diacetate except for 1% sodium lactate-sodium acetate powder, completely inhibited Listeria growth at 4°C. However, Listeria grew in full-sodium formulations at 10°C and in low-sodium formulations at 7 and 10°C except for the formulation containing 0.8% potassium acetate-0.2% potassium diacetate powder. All formulations were similar in terms of water activity, cooking yield, moisture, and protein content. Sodium content and pH were affected by the concentrations of sodium and diacetate, respectively. Frankfurter appearance, texture, flavor, and overall acceptability were similar (P > 0.05) regardless of the formulation, except for flavor and overall acceptability of the low-sodium formulation containing potassium acetate-potassium diacetate. Based on these findings, cosprayed powders appear to be a viable alternative to current liquid inhibitors for control of Listeria in processed meats.