Natural Antioxidants in Meat Products Kristen Robbins Kemin Food Technologies, Inc.

© Kemin Industries, Inc. 2008 All rights reserved. ® ™ Trademarks of Kemin Industries, Inc., U.S.A.

The Rise of Natural Products in the Meat Industry • Launches positioned as “natural” increased 26% from 2008-2009

45

40

40 33

• Launches in the “no additive/no preservative” category increased 82% from 2008-2009

# launches

35 30

26 22

25

2008 2009

20 15 10 5 0 natural

no additives/preserv.

“All-natural thinking will remain strong in the future.” - Leading Ingredients Supplier Source: Preservatives/Antioxidants: Consumer Trends Providing Challenges and Opportunities, Euromonitor International, January 2010 Innova Market Insights, The National Provisioner, March 2010, p. 8.

© Kemin Industries, Inc. 2010 All rights reserved. ® ™ Trademarks of Kemin Industries, Inc., U.S.A.

U.S. Food Antioxidants Market by Application (2007) Other applications 5%

Food Antioxidants

Oils, fats & Margarines 6%

Others 20%

Fish & Sea food 6% Meat and poultry 44%

Snack foods 6%

Snack foods 7%

Baked goods 8%

Fish and seafood 8%

Spices & Condiments 7%

Fats, oils, and margarines 14%

Meat & Poultry 55%

Baked goods 14%

Herbal Extracts

Note: All figures are rounded; the base year is 2007. Source: Frost & Sullivan

© Kemin Industries, Inc. 2010 All rights reserved. ® ™ Trademarks of Kemin Industries, Inc., U.S.A.

Source: U.S. Food and Feed Shelf Life Extension Antioxidants Market, N4CC-88, December 2008, Frost & Sullivan

Free Radical Oxidation Heat

Stable antioxidant radical breaks the cycle

(unstable peroxyl radical)

FORTIUMbrand® antioxidants and extracts EN-HANCEbrand ® synthetic antioxidants Aldehydes, organic acids, alcohols, ketones (hydroperoxide breakdown products contribute off flavors) © Kemin Industries, Inc. 2010 All rights reserved. ® ™ Trademarks of Kemin Industries, Inc., U.S.A.

Basic Antioxidant Mechanism

• Chain-breaking antioxidants retard or inhibit oxidation by interfering with either propagation or initiation by donating H to lipid peroxyl radicals – R• + AH
RH + A •

initiation (low pO2, hi temp.)

– ROO• + AH  ROOH + A •

propagation

– A • + ROO•
ROOA

propagation

© Kemin Industries, Inc. 2010 All rights reserved. ® ™ Trademarks of Kemin Industries, Inc., U.S.A.

Culinary spices used as natural antioxidants •

Various studies report the use of 0.1%-1% dry spices delayed oxidation and warmed over flavor (WOF) in beef, pork, and chicken – – –

Dwivedi, S., Vasavada, M.N., and Cornforth, D. (2006). Journal of Food Science, 71, C12-17. El-Alim, S.S.L.A., Lugasi, A., Hóvári, J., and Dworschák, E. (1999). Journal of the Science of Food and Agriculture, 79, 277-285. Vasavada, M.N., Dwivedi, S., and Cornforth, D. (2006). Journal of Food Science, 71, C292-297.

•

Sensory panels commented that spices imparted characteristic flavors to the meat

•

Flavor contribution of some spices may offset the benefit of the increase in oxidative stability

© Kemin Industries, Inc. 2010 All rights reserved. ® ™ Trademarks of Kemin Industries, Inc., U.S.A.

Precooked Chicken Patties with Red Pepper • • • •

Red pepper added at 0.2 and 0.4%, patties frozen (-20 °C) for 9 w Capsaicin levels (0.2, 0.4 ppm) < threshold for extreme heat (1 ppm) WOF intensity decreased with increasing levels of red pepper Pepper is known to interfere with flavor identification. Did it simply mask WOF? Warmed-over flavor (WOF) evaluation in chicken patties formulated at 3 fat levels and 3 pepper levelsa Fat (%)

Pepper (%)

5 7 9 0 0.2 0.4

WOF 52b 54b 64a 65a 56b 48c

Standard Error 7

7

aLS

means and SE of WOF over 5 storage periods (9 w) as perceived by 12 panelists; no WOF=0, intense WOF=150; (P