Processors continue to increase the use of natural antimicrobial ingredients as they move toward cleaner labels. Identifying these natural compounds or groups of compounds that function singularly or together to be effective as antimicrobial systems in their products remains a top development area for them, says Jeff Sindelar, extension meat specialist and associate professor in Department of Animal Sciences at the University of Wisconsin-Madison.
Processors also are working on identifying secondary functions of antimicrobials, which include yield benefits and purge reduction. Processors are then tying together the ability for an antimicrobial system to minimize purge, which then can improve the efficacy of the antimicrobial system’s function.