Natural Protection for Processed Meat
Extend Shelf Life, Safeguard Food Safety, Naturally
MeatShield™ - Product Information, Benefits and Applications
At Natural Animals Health, we understand the critical importance of preserving the quality and safety of processed meats. That's why we developed MeatShield™, an innovative, all-natural solution made with a synergistic blend of carefully selected acids. This advanced formulation is designed to extend shelf life, reduce harmful bacteria, and provide superior results for the animal protein industry at the processing plants.
Why Choose MeatShield™?
1. Extends Shelf Life
MeatShield™, effectively inhibits spoilage bacteria (e.g., Pseudomonas spp., Enterobacteriaceae,) keeping your processed meat fresh and extending its shelf life.
2. Reduces Foodborne Pathogens
The natural acid blend targets harmful pathogens such as Salmonella, Listeria monocytogenes, and E. coli, promoting food safety.
3. Clean Label Solution
Made with naturally occurring acids, MeatShield™, supports the growing consumer demand for clean-label products without compromising on safety or quality.
4. Versatile Application
Ideal for various processed meats, including sausages, cold cuts, and marinated products.
5. Cost-Effective and Easy to Use
A single application at 0.4% concentration provides optimal protection, making MeatShield™, a practical and efficient choice for meat processors.
How It Works
The synergistic action the selected acids in MeatShield™, lowers pH levels, creating an environment that inhibits bacterial growth while maintaining the natural flavor, texture, and appearance of processed meats.
Key Benefits
- Natural Antimicrobial Action: Targets a wide range of spoilage bacteria and foodborne pathogens.
- Improved Product Quality: Preserves color, flavor, and texture over time.
- Enhanced Consumer Confidence: Provides a clean-label, food-safe solution for your
brand.
- Regulatory Compliance: Meets food safety and quality standards globally.
How to Use MeatShield™
- Mixing Ratio: Use at 0.4% concentration in your meat processing operations.
- Application Method: Incorporate during mixing, marination, or post-processing sprays.
- Compatibility: Works seamlessly with existing meat processing workflows.
Join the Movement Toward Safer, Longer-Lasting Meats. Discover the natural advantage.
Partner with Animal Health Animals Health and take your meat products to the next level
with MeatShield™. Protect quality, extend shelf life, and prioritize food safety, all with a
solution rooted in nature.
FAQs
Got Questions? Find Answers to Common Feed Concerns Below!
How does MeatShield protect consumers from foodborne illnesses?
MeatShield contains organic acids with antimicrobial properties that inhibit the growth of pathogenic bacteria as Salmonella, Listeria monocytogenes, E. coli, and Campylobacter. Lowers pH, disrupts biofilms, extends shelf life, and enhances food safety measures to minimize contamination risks.
MeatShield's organic acid combination curtails the growth of these spoilage organisms, maintaining the meat's sensory qualities and ensuring its safety for longer periods.
What role do organic acids play in MeatShield?
Organic acids lower pH, disrupt bacterial membranes, target pathogens and spoilage organisms, break biofilms, and act synergistically for broad-spectrum antimicrobial effects.
How does MeatShield extend the shelf life of raw meat?
Inhibits spoilage organisms, preserves freshness by limiting microbial activity, delays degradation, and provides safe, residue-free protection to maintain quality over time.
When used as part of a meat-processing protocol, MeatShield enhances food safety and quality, giving producers more flexibility in storage and distribution while reducing food waste.
What measurable impact does MeatShield have on reducing contamination risks during meat processing?
MeatShield can significantly reduce common pathogens such as Salmonella, Listeria monocytogenes, and Escherichia coli on meat surfaces. Studies with similar organic acid blends have demonstrated reductions ranging from 1 to 3 log CFU/g, depending on the application method and concentration.
By reducing surface contamination, MeatShield minimizes the risk of cross-contamination during further processing steps.
The organic acids in MeatShield inhibit spoilage organisms such as Pseudomonas spp. and lactic acid bacteria that thrive under refrigeration.
MeatShield inhibits pathogens and spoilage, decontaminates surfaces and water, extends shelf life, and helps meet regulatory safety standards.
How can MeatShield help with food safety compliance?
Reduces harmful microbes, supports clean labeling, leaves minimal residues, aligns with HACCP and international standards, and mitigates antimicrobial resistance.
Organic acids generally leave minimal residues compared to synthetic chemicals, aiding compliance with maximum residue limits (MRLs) set by regulatory agencies.
