X-tend can replace nitrosomyoglobin-forming preservatives, yet it remains highly potent in preventing the growth of yeast and mould in chilled meat products, maker Arjuna Natural Extracts claims.
Formed from myoglobin and nitric oxide during curing, nitrosomyoglobin is responsible for the red colour associated with freshness in cured meats.
However, studies suggest some of the volatile nitrosamines formed during the curing process with nitrates have cancer-causing properties.
The biggest challenge in replacing synthetic preservatives involves flavour masking (blocking unwanted or undesired flavours), while at the same time creating the correct functional mix of natural ingredients to combat a range of microbial activities.
‘Tailored and natural’
“Today’s meat industries are increasingly seeking ready-to-use solutions that are tailored and natural, allowing for clean-label products,” said joint md Dr Benny Antony.
“We conducted a number of bench trials to measure how X-tend performs in chilled meat preservation. The excellent results encouraged us to offer this new, powerful natural preservative formulation to meat manufacturers.”
X-tend is available in both liquid and powder forms. Arjuna is based in Kerala, India.