Mane Kancor

Seasoning is the first and most essential step to getting perfect meat dishes, as it enhances the flavour, enriches the taste and the aroma of meat products. This makes it crucial for meat processors to craft products with unique and appealing taste profiles, catering to diverse consumer preferences and culinary traditions.

Spices and herbs go beyond adding flavour to meat. They help create unique products, extend shelf life, and even offer potential health benefits. From classic salt and pepper to rosemary’s antioxidant and antimicrobial properties, seasonings are a crucial support industry for meat processors.

Preserving freshness and preventing oxidation are major hurdles for processed meats like sausages, salami, etc. Oxidation can cause spoilage, off-flavours, and discoloration, especially in fatty products. This shortens shelf life, deteriorates appearance, and customer acceptability leading to potential food waste and loss of revenue for manufacturers.

Modified atmosphere packaging (MAP) and temperature control are key to slowing oxidation in processed meats. However, these actions will not arrest the auto-oxidation of lipids once triggered. To slow down the auto-oxidation of lipids, the meat industry uses intrinsic measures such as the use of antioxidants in their recipes.
Modern consumers are wary of synthetic additives and preservatives and are actively seeking meat products seasoned with natural ingredients. This trend reflects consumer demand for cleaner and healthier options. Rosemary extract, from the fragrant herb Rosmarinus officinalis, is gaining popularity for its versatility and diverse benefits, building on its long history as a flavourful culinary staple.

Rosemary extract has gained popularity for several reasons:

• Its aromatic and versatile flavour profile has made it a staple in culinary traditions worldwide.
• Its documented antioxidant properties have attracted attention in both the food and health segments.
• Consumers and manufacturers increasingly prefer natural solutions like rosemary extract because it aligns with the Clean Label movement, favouring transparency and simpler ingredients.

OxiKan, a revolutionary product extracted from premium rosemary extract, offers a safe way to extend food shelf life. OxiKan harnesses the power of antioxidants naturally found in rosemary. These antioxidant molecules including carnosic acid, carnosol and rosmarinic acid, combat oxidation by sacrificing themselves to prevent other molecules from oxidising. This unique mechanism allows OxiKan to keep food fresh for longer without relying on potentially harmful synthetic antioxidants.

By incorporating OxiKan into meat products or using it as part of the cooking process,  it can help mitigate oxidative reactions. The antioxidant properties of OxiKan allows it to delay lipid oxidation, preserving the flavour, colour, and nutritional content of the meat. At Mane Kancor, a team of food scientists conducted a detailed study into the effect of OxiKan on the oxidative stability of meat when added through the seasoning. 

To conduct this study, a fresh seasoning base is meticulously prepared by combining various fresh herbs, spices, aromatics, and optional liquid elements. This base is then blended with an antioxidant, chosen to prolong the shelf life and maintain the quality of the seasoning mixture. Then the fresh meat with a 15% fat content is procured, cleaned, and ground. The seasoning is added at a 5% on weight-by-weight basis to the ground meat, ensuring no interference in the natural flavourful and aromatic profile of the patties. The prepared patties are then packed individually and stored under controlled conditions at -4 degrees Celsius to mimic refrigeration. Throughout the storage period, fat is extracted from the patties at regular intervals. This extracted fat is then further analysed to assess the oxidative stability of the patties over time. In the case of this study, the antioxidant used is OxiKan DP at a dosage of 100 ppm carnosic acid and carnosol on a meat fat basis.

By systematically extracting fat from the patties at specified intervals, researchers can monitor changes in oxidative stability, which may indicate the effectiveness of the antioxidant in delaying or preventing oxidation processes. This study design allows for a detailed examination of how the seasoning base, antioxidant, and storage conditions influence the oxidative stability of the meat patties, providing valuable insights for food preservation and product development.

The oxidative stability of the fat extracted from the patties is analysed using Rancimat Metrohm. Rancimat works on the principle of inducing oxidation under the conditions of high temperature and atmospheric oxygen. The time taken for oxidation to peak under these conditions is measured as induction time.

OxiKan, used in spice blending, prolongs shelf life by increasing induction time. The longer the induction time, the greater the shelf life. By enhancing oxidative stability, OxiKan reduces fat oxidation, a key factor in spoilage. This preservation effect allows for longer storage without compromising quality. Thus, OxiKan plays a crucial role in extending the shelf life of spices and meat fat, ensuring freshness and quality over an extended period.

OxiKan, used in spice blending, prolongs shelf life by increasing induction time. The longer the induction time, the greater the shelf life. By enhancing oxidative stability, OxiKan reduces fat oxidation, a key factor in spoilage. This preservation effect allows for longer storage without compromising quality. Thus, OxiKan plays a crucial role in extending the shelf life of spices and meat fat, ensuring freshness and quality over an extended period.

In a market where maintaining freshness and preventing spoilage are paramount, Mane Kancor stands at the forefront, pioneering advancements that redefine the standards of meat preservation and quality assurance. At Mane Kancor, we understand the importance of delivering solutions that not only meet industry regulations and standards but also exceed consumer expectations for label-friendly, natural ingredients. With our expertise and dedication to excellence, we empower meat processors to overcome the challenges of oxidation and instability, paving the way for a future where every meat product is as fresh and flavourful as the day it was made. By working closely with customers, Mane Kancor tailors OxiKan solutions to specific needs, giving processors a competitive edge. Thus, OxiKan emerges as a valuable asset in the food industry, representing a revolutionary advancement in the realm of food preservation, particularly in the contexts of spice blending and meat fat preservation, thereby benefiting both manufacturers and consumers.

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