·         What is PURASAL?

·         PURASAL extends shelf life

·         PURASAL increases safety

·         PURASAL enhances flavor

·         How to use PURASAL

·         Brine calculation

 

What is PURASAL?
PURASAL is our brand name for sodium and potassium lactate. PURASAL S, sodium lactate, and PURASAL P, potassium lactate, are derived from lactic acid, which is naturally present in animal tissue.

Lactates act as a bacteriostat by increasing the lag phase or dormant phase of microorganisms. Studies on the specific action of lactate indicate mechanisms that interfere with the metabolism of the bacteria, such as intercellular acidification, interference with the proton transfer across the cell membrane and feedback inhibition.

Lactate also reduces water activity. This antimicrobial action suppresses growth for extended periods of time, assuring you of a longer shelf life and increased product safety. Since lactate does not kill bacteria, lactate cannot be used to mask poor sanitation practices.

PURASAL extends shelf life
With PURASAL, processors can extend the shelf life of their meat and poultry products. The shelf life extension is dependent on the initial bacteria load, plant sanitation, handling and storage temperatures. The effectiveness of PURASAL varies according to concentration. Typical shelf life extensions obtained by the use of 3% PURASAL can vary between 30% and 110%. This reduces costs by enabling longer production runs with fewer returns.

 

 

PURASAL increases safety
Several recent cases of food poisoning linked to meat products have demonstrated the importance of incorporating safety hurdles in these products. Controlling the safety of meat products means reducing the risk of contamination by pathogenic microorganisms as well as inhibiting the growth of pathogens during handling and storage. PURASAL inhibits the growth of pathogens, such as Listeria monocytogenes, Clostridium botulinum, E. coli 0157:H7, Salmonella and Staphylococcus aureus.
[ More info: FOCUS; Food safety special ]

 

PURASAL controls E. coli 0157:H7 inoculated, cooked vacuum packaged beef stored at 50°F/10°C (Miller & Acuff, 1994)

 

PURASAL enhances flavor
The slightly salty taste of PURASAL S, sodium lactate, enhances the meaty flavor of meat and poultry products. PURASAL HiPure P, our flavor-improved potassium lactate, is virtually flavorless. During storage PURASAL protects the fresh meat flavor. The effect on flavor can be shown in the following test results:

 

How to use PURASAL
At a 3% use level, the shelf life of a processed meat product may be extended from 30% to 110%. The application of lactate fits into normal production procedures. Lactate is simply added at the cutter stage or is easily blended with curing pickle.

Please find out the effect of PURASAL on your formulation in the brine calculation.

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