Understanding the Use of Additives in Meat Production

Throughout history, additives have been used to preserve meat, mostly in the form of salt. Additives may be natural or synthetic, for taste or appearance, direct or indirect additives, and the type of additive necessary depends on the meat. A Central Florida food additive supplier answers your meat production additive questions below.

Increasing your bottom line with additives

As a manufacturer, it is imperative to meet expenses and offer your goods at a price consumers can afford. Additives greatly enhance that ability by extending the shelf life of fresh, easily perishable meat and meat products. Many of these additives are antioxidants, such as BHA, BHT, and tocopherols (vitamin E). These substances deter the rancidity of fats and aid in the maintenance of nutrients. Add citric acid to stimulate the effectiveness of antioxidants while deterring discoloration.

Binding additives

Meat and poultry products may not have the texture or mouthfeel most appealing to consumers and require a binder, such as carrageenin, cellulose, sodium caseinate, starch, or whey protein as a thickener.

Stabilizers

Processed meats, such as sausages and hot dogs, rely on phosphates to perform a bevy of functions. Phosphates increase the capacity for packaged meats to retain water, which gives products a juicier flavor much easier to chew. Heating many products can prove disastrous since these products may lose the tenuous binding between proteins that give meat its structure. Phosphates provide a structure for the proteins to remain linked, and the meats maintain their shape and texture.

Color and flavor enhancers

Lunch meats are greatly improved with sodium nitrite and sodium nitrate, which enhance the flavor consumers anticipate while imbuing a red tint maintained even with the application of heat. Both sodium nitrate and nitrite also deter the growth of Clostridium botulinum bacteria. Used in conjunction with sodium nitrite is sodium ascorbate. Together these 2 additives stimulate the production of nitric oxide myoglobin, a natural chemical that gives meat the red color consumers appreciate. Another color fixative is sodium erythorbate, used most frequently in cured meats.

Another well-appreciated flavor enhancer is monosodium glutamate, often added to meats to enhance the flavor of umami.

Emulsifiers 

Meat spreads require emulsifiers to create consistent results with every application. Lecithin, soy proteins, monoglycerides and diglycerides are called upon to fulfill this purpose.

Humectants

Dried meats must maintain their level of moisture to remain microbe free. As a humectant, glycerine is ideal at pulling moisture from the foods to which it is added.

pH adjusters

Other additives that deter yeast and bacterial growth use pH as their defense. Included in this category are acetic acid, benzoic acid, sodium benzoate, sorbic acid, and potassium sorbate.

Direct vs indirect additives

Surprisingly, the Food and Drug Administration has a separate category for additives not specifically added to foods. For instance, if packaging contains chemicals, these are considered indirect food additives and meet the same stringent requirements as direct additives. 

Bell Chem is a food additive supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including additives for meat products. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.