The present invention relates to a new curing aid that is nitrite replacement. The composition comprises natural ingredients, including but not limited to a blend of buffered dry vinegar and red radish, and optionally rosemary extract and green tea extract, in various ratios, which working together are able to mimic the desirable functions of nitrite in cured or processed meat including controlling the growth of Clostridium botulinum and Listeria monocytogenes.

The present invention relates to a new curing aid that is nitrite replacement. The composition comprises natural ingredients, including but not limited to a blend of buffered dry vinegar and red radish, and optionally rosemary extract and green tea extract, in various ratios, which working together are able to mimic the desirable functions of nitrite in cured or processed meat including controlling the growth of Clostridium botulinum and Listeria monocytogenes.

A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

The purpose of the present invention is to provide a container-packed composition in which a heat deterioration smell, such as a retort smell based on contained ingredients such as soy sauce, meat, and soybean protein, is reduced; a processed food using the composition and a method of producing the processed food; and a composition in which a smell specific to meat is suppressed, and a flavor of the meat is improved so as to impart umami of meat, regardless of the type of meat. The purpose is achieved by: a container-packed composition containing at least one ingredient selected from the group consisting of a seasoning component, vegetables, meat, and seafood and having a phenethyl acetate content of 1.0 ppb or more and less than 1,000 ppb; and a container-packed composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

The purpose of the present invention is to provide a container-packed composition in which a heat deterioration smell, such as a retort smell based on contained ingredients such as soy sauce, meat, and soybean protein, is reduced; a processed food using the composition and a method of producing the processed food; and a composition in which a smell specific to meat is suppressed, and a flavor of the meat is improved so as to impart umami of meat, regardless of the type of meat. The purpose is achieved by: a container-packed composition containing at least one ingredient selected from the group consisting of a seasoning component, vegetables, meat, and seafood and having a phenethyl acetate content of 1.0 ppb or more and less than 1,000 ppb; and a container-packed composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 μm. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 μm. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.