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| Flavex Technologies Introduces First Food Technology that Reduces Purge for Increased Yields |
| Written by Administrator | |
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Two University Challenge Studies Confirm Findings of Flavex BioProtection Coatings™ on Meat, Poultry and Seafood A new technology that simultaneously reduces juice purge in meat, poultry and seafood by 3-to-4 percent, depresses microbial load and inhibits the growth of Listeria monocytogenes has been introduced by Flavex Technologies, a division of The Arnhem Group, of Cranford, N.J. The patent-pending development is believed to be the first food technology to combine these critical capabilities. Two university challenge studies, conducted at Ohio State University, identified the remarkable capability of Flavex BioProtection Coatings™—which are based on Flavex’s well known protein products—to block the growth of Listeria monocytogenes and to reduce purge and prevent color deterioration in meats, poultry and seafood. Economic Impact “More than a billion dollars is wasted each year, because of unattractive discoloration in meat that occurs before unacceptable microbial counts are reached,” Michael Bonner, president of The Arnhem Group, explained. “One of the studies showed that the beef industry alone would save $762 million dollars if retail loss due to product unacceptability could be reduced by only 3.6 percent. “Flavex BioProtection Coatings can dramatically increase shelf-life for packaged meat, poultry and seafood products,” Bonner added. “The technology is so simple that it can be applied in a local supermarket as well as in a major food processing plant.” Flavex Technologies is a division of The Arnhem Group, which has produced multi-functional ingredients for the food industry since 1980. The Arnhem Group provides innovative ingredients to enhance the flavor of processed foods and beverages and to aid food producers in designing food systems to meet the diet demands of consumers. Flavex BioProtection Coatings use a gel matrix to reduce moisture exudates by 3-to-4 percent of gross weight in carcass meat, roast, ground beef, beef tenderloins, pork loin, salmon filets and chicken breast in comparison to control samples, the university study found. Purge reduction also resulted when the coating was applied to pork bellies, fresh pork livers, sausages and smoked poultry pieces. The coating matrix extends shelf-life by providing a barrier to water and oxygen, thereby reducing purge, microbial loads, color deterioration and rancidity. A reduction in color deterioration was noted when the coating was applied to fresh beef loins, ham and bacon pieces, fresh pork chops, sausages, turkey steaks and cod fish filet patties. In addition to protecting the food from bacterial growth and reducing juice purge, the gel matrix has the added benefit of protecting many core ingredients from heat, moisture and acidity during food processing. By reducing purge BioProtection Coatings limit microbial growth and increase product safety. The reduction in purge also maintains better flavor, texture, color and weight in meat, poultry and fish. Danger of Listeria The control of Listeria monocytogenes—one of the most dangerous food-borne pathogens—is a major problem for the food industry. The Centers for Disease Control and Prevention note that virtually everyone who contracts listeriosis, the disease brought about by Listeria monocytogenes, is hospitalized. Of the 2,500 people infected in the United States each year, 500 die—a death rate of 20 percent. Listeria monocytogenes can grow in temperatures down to 3° Centigrade, making refrigeration ineffective in controlling the bacterium. Vacuum packaging and modified atmosphere packaging have proven similarly ineffective in controlling Listeria monocytogenes. A listeriosis outbreak is devastating for the individuals who become ill and for the food processor that made the food, if the illness can be traced to its facility. Food recalls and plant shut-downs costing millions of dollars can result. The patent-pending technology encapsulates flavor oils, oleoresins and spices in a colloid gel. The gel matrix may be used in gel form and injected or mixed into meat products, and it may be used directly in the food system or further processed before it is added to the food system. Encapsulation assists in maintaining a separation between the food processing ingredient and air, thereby reducing the opportunity for oxidation, degradation or other chemical reactions. The Flavex BioProtection Coatings protect the food ingredients even if high processing temperatures are used to convert the matrix into a liquid. Coatings Enhance Anti-Microbial Agents Flavex BioProtection Coatings inhibit the growth of Listeria monocytogenes by themselves, and enhance the effectiveness of anti-microbial agents, which can be added before, during or following the application of the coating. There is virtually no impact on the perceived smell or taste of protected foods. They provide clean labeling, as the coatings need not be declared on the front ingredients panel. Diapers, which are conventionally placed beneath packaged meat, poultry and fish, can be eliminated. This will make the packages more appealing to consumers. Additional information about Flavex BioProtection Coatings may be obtained from: Flavex Technologies, a division of The Arnhem Group, 25 Commerce Drive, Cranford, NJ 07016-3605. Toll-Free Telephone: (800) 851-1052, fax: 908-709-9221. E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , Website: www.arnhemgroup.com. The following graphs are taken from the challenge studies conducted at Ohio State University:   
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