Preservation of meat products

Abstract

The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

1 . Preservative composition comprising:
 (i) carvacrol; and   (ii) a cationic surfactant having the formula:   
       
         
           
           
               
               
           
         
       
       wherein:
 R1 is a linear or branched alkyl radical having from 1 to 12 carbon atoms or is an aromatic radical; 
 R2 is a linear alkyl chain derived from a fatty acid or hydroxy acid having from 6 to 20 carbon atoms, wherein said alkyl chain is linked to the α-amino group of the amino acid via an amide bond; and 
 X— represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, sorbic acid, benzoic acid, carbonic acid, glutamic acid or other amino acids, lauric acid, oleic acid and linoleic acid, phosphoric acid, nitric acid and thiocyanic acid; or an anion derived from a phenolic compound selected from the group consisting of butylated hydroxyanisole, butylated hydroxytoluene, tertiary butyl hydroquinone, methylparaben, ethylparaben, propylparaben and butylparaben. 
 
     
     
         2 . Preservative composition according to  claim 1 , wherein the cationic surfactant has the formula: 
       
         
           
           
               
               
           
         
       
       wherein:
 X— represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, lauric acid, oleic acid and linoleic acid. 
 
     
     
         3 . Preservative composition according to  claim 1 , wherein the cationic surfactant is an acid addition salt of N-α-lauroyl-L-arginine ethyl ester, preferably N-α-lauroyl-L-arginine ethyl ester monohydrochloride. 
     
     
         4 . Preservative composition according to  claim 1 , wherein said preservative composition comprises 1-95 wt % of the combination of (i) and (ii) and wherein the weight ratio of (i)/(ii) is within the range of 0.5/1-10/1. 
     
     
         5 . Preservative composition according to  claim 1 , wherein said preservative composition further comprises a lactate component, selected from lactic acid and salts thereof; an acetate component, selected from acetic acid and salts thereof; and/or a propionate component, selected from propionic acid and salts thereof. 
     
     
         6 . Preservative composition according to  claim 1 , further comprising a carrier system comprising a mixture of water, an aliphatic 1,2-diol and a food-grade emulsifier. 
     
     
         7 . Method of preserving a meat product comprising or consisting of fish, crustacean, poultry or animal meat, said method comprising contacting said meat product with a preservative composition as defined in  claim 1 . 
     
     
         8 . Method according to  claim 7 , wherein the meat product is selected from the group consisting of animal carcasses, animal carcass parts, fresh or raw cut meat pieces and raw processed meat products. 
     
     
         9 . Method according to  claim 7 , wherein the method comprises applying the preservative composition to the surface of the meat product. 
     
     
         10 . Method according to  claim 7 , wherein the method comprises incorporating the preservative composition in the meat product. 
     
     
         11 . Method according to  claim 7 , wherein the preservative composition and meat product are combined in relative amounts resulting in a level of carvacrol within the range of of 10-1500 ppm; and a level of the cationic surfactant within the range of 5-450 ppm. 
     
     
         12 . Method according to  claim 7 , wherein the method of preserving a meat product is for at least one of the following:
 i) reducing bacteria counts in a meat product;   ii) protecting a meat product against spoilage by bacteria;   iii) extending the shelf-life of a meat product;   iv) preventing discoloration of a meat product;   v) inhibiting the growth of bacteria in a meat product;   vi) improving the safety of a meat product.   
     
     
         13 . Method according to  claim 10 , wherein the bacteria are selected from the group consisting of pathogenic species of bacteria. 
     
     
         14 . Method according to  claim 12 , wherein the meat product is selected from the group consisting of animal carcasses, animal carcass parts, fresh or raw cut meat pieces and raw processed meat products. 
     
     
         15 . Meat product obtainable by the method as defined in  claim 7 . 
     
     
         16 . Preservative composition according to  claim 2 , wherein said preservative composition comprises 1-95 wt % of the combination of (i) and (ii) and wherein the weight ratio of (i)/(ii) is within the range of 0.5/1-10/1; said preservative composition further comprises a lactate component, selected from lactic acid and salts thereof; an acetate component, selected from acetic acid and salts thereof; and/or a propionate component, selected from propionic acid and salts thereof; and a carrier system comprising a mixture of water, an aliphatic 1,2-diol and a food-grade emulsifier; and wherein the cationic surfactant is an acid addition salt of N-α-lauroyl-L-arginine ethyl ester, preferably N-α-lauroyl-L-arginine ethyl ester monohydrochloride; and