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Meat and fish products are very sensitive to microbiological spoilage in the whole supply chain from slaughtering houses to the processed meat and fish products.
Lactic acids and lactates can be used as single ingredients or in blends to increase shelf life and food safety in all production steps:
In slaughterhouses lactic acid can be used in decontamination fluids to spray the carcasses.
In fresh meat products lactic acid and lactates can be used in marinades.
In processed meat products sodium lactate or blends with acetate can be added to the brine of ham products or directly in the emulsion of sausages.
Potassium lactate is used in sodium reduced formulations to meet the demand from the market to reduce the sodium salt levels in all processed foods.
This can all be done without influencing the taste profile of the meat and fish products.