We recently took a look at some of the confusing terms in the food ingredient and manufacturing space, and we hope it was helpful to you.
(If you missed part I, check out the blog HERE)
As we explore shelf life extension, we will look at buffered vinegar this week.
Buffering simply means altering the pH to avoid significant organoleptic challenges presented from regular vinegar.
Buffered vinegar is often used in both pork and poultry applications, is cleanly labeled as vinegar, and results in no sodium contribution to the finished product.
In poultry applications, buffered vinegar is highly effective in controlling lactic acid bacteria, listeria, and leuconostoc.
Lactic Acid Bacteria, Listeria, and Leuconostoc
• Lactic Acid Bacteria
A facultative anaerobic bacteria (meaning they tolerate oxygen) and can cause greening of meat, off flavors, and bloating of packaging.
A facultative anaerobic, pathogenic bacteria (HUH?). It can survive in the presence or absence of oxygen. It can infect the brain, spinal cord or the bloodstream of the host through ingestion of contaminated food.
A genus of gram-positive bacteria that is often attributed to the slimy outer layer found on chicken.
Buffered Vinegar is highly effective at treating these different components to achieve longer shelf life. Depending on the scope and particular organism desired to treat different levels of vinegar are recommended.
Stay tuned for the final post of this series: Sifting Through the Noise (Part 3 of 3).