Sorbic acid, C6H8O2 (E200), is an effective inhibitor of the growth of most moulds, yeasts and many bacteria. It can be employed in meat processing to prevent microbiological growth and extend the normal shelf life of the product. It is easy to handle and easy to incorporate in formulations.
Since there are many factors affecting the microbiological growth rate on meat products, the levels of used sorbic acid cannot be correlated precisely with the extension of the shelf life.
Required doses for sorbic acid depend on such factors as:
- Local legislation
- Meat type
- Shelf life requirements
Sorbic acid may be added to other ingredients during food processing, added in form of a premix of ingredients or applied in the form of a dip bath or sprayed on surface of processed food. Depending on the particular application it is first dissolved or used in its dry form within the given process. In all cases, it is advisable to carry out initial tests, prior to first use. Please consult literature as well and do not hesitate to contact Kemira’s application service.