Food Safety / Ingredients
Meat Science Review

Properties of natural and organic 'naturally cured' meats

Meat science reviewA somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.

Because the alternative curing process typically results in less ingoing nitrite in these products, and the exclusion of other preservatives from natural and organic processed meats, there has been concern that these products could result in increased pathogen and spoilage bacterial growth.

Scientists at Iowa State University have been studying how these products differ from conventionally cured meats and how these differences may impact pathogen growth potential. The studies have included a survey of commercially available naturally cured and traditionally cured frankfurters (10 naturally cured products, 2 traditionally cured products), hams (7 naturally cured, 4 traditional) and bacon (9 naturally cured, 1 traditional) to assess the physical and chemical properties of these products that could be related to potential for growth of bacterial pathogens.

All commercial products were obtained from retail stores and analyzed for pH, water activity, residual nitrite, residual nitrate, salt content, percent cured pigment, color intensity and proximate (moisture, fat, protein) composition. Because each of the specific products evaluated was also tested for potential bacterial growth by inoculation with Clostridium perfringens (at 20øC) and Listeria monocytogenes (at 10øC), correlation coefficients were calculated for the measured physical and chemical properties and pathogen growth.

In frankfurters, product pH was most closely correlated to C. perfringens growth. Other significantly correlated factors included greater moisture content, greater water activity, reduced salt content, lower percent cured pigment and less redness. Although the pigment and color results for naturally cured products suggest less curing reactions, the residual nitrite and residual nitrate did not differ from traditionally cured frankfurters.

For hams, there were fewer correlations with C. perfringens growth than for frankfurters but, in this case, reduced residual nitrite and residual nitrate were significantly correlated to C. perfringens growth as well as increased water activity, reduced salt content and reduced percent cured pigment. For bacon, the results included positive correlations for increased water activity and decreased salt content.

For L. monocytogenes, water activity and protein content was found to be a significant factor, but other properties were not significantly correlated with pathogen growth.

The results of this survey suggest that leaner composition, greater available water, reduced salt content and lesser curing reactions as observed for naturally cured products may contribute to the observed greater potential for pathogen growth in these products, particularly frankfurters. Consequently, additional antimicrobial measures for naturally cured processed meats should be pursued to maintain safety of these products.

Joseph G. Sebranek, Ph.D., is a university professor and Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences at Iowa State University. Contact him at sebranek@iastate.edu; Gary Sullivan, Ph.D., is an assistant professor, Meat Processing, at the University of Nebraska-Lincoln. Contact him at gsullivan3@unl.edu.

 

Contact AMSA

For more information about AMSA and its programs:

 

E-mail:

information@meatscience.org

 

Mail: 

American Meat

Science Association

P.O. Box 2187

Champaign, IL 61825-2187

 

Phone:

(800) 517-AMSA

(8 a.m. - 5 p.m. Central)

 

Web:

www.meatscience.org

Recent Articles by Joe Sebranek, Iowa State University

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Podcasts

Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

More Podcasts

National Provisioner

0315np_cover.jpg

March 2015

The March 2015 issue of NP features: Ingredients: In search of the right spice; Packaging: Will solvent-based continuous printing expire?; and a new column, Get Real with Beef: Regionality brings out the best.
Table Of Contents Subscribe

Independent Processor

.

February 2015

The February issue of IP features cover story: The great speckled bird. 

Table Of Contents Subscribe

Provisioner Store

NP-SB-2014Cover.jpg
The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

More Products

Sourcebook

A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon google +

eNewsletters

Provisioner Prime is a twice weekly electronic newsletter created by the editors of The National Provisioner. Provisioner Prime appears in your inbox every Tuesday and Thursday with a recap of the week's top news and trends. Provisioner Prime also offers you exclusive access to industry analysis, blogs, events, podcasts, videos, webinars and The National Provisioner feature articles. 

Sign up for Provisioner Prime HERE.