Preservation of meat products with ethyl lauroyl arginate (LAE) and buffered lactic acid (BLA)

Abstract

The present invention relates to preservation of meat products. In particular, new compositions and methods of use are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a cationic surfactant and an organic acid was effective in the inhibition or prevention of bacterial outgrowth in meat products. The cationic surfactant and organic acid, when applied sequentially, were also found to have enhanced effectiveness in the inhibition or prevention of bacterial outgrowth in meat products. The present invention provides preservative compositions, uses thereof, as well as the meat products containing them.

Description

PRESERVATION OF MEAT PRODUCTS WITH ETHYL LAUROYL ARGINATE (LAE) AND BUFFERED LACTIC ACID (BLA)STATEMENT OF PRIORITY

[0001] This application claims the benefit of U.S. Provisional Application 63 / 660,846, filed June 17, 2024, the entire contents of which are incorporated by reference herein.FIELD

[0002] The present invention relates to preservation of meat products. In particular, new procedures and compositions are provided for effective inhibition or prevention of bacterial outgrowth in meat products.BACKGROUND

[0003] Meat spoilage and rancidity is typically caused by unwanted growth of certain aerobic and anaerobic bacteria that contact the meat during processing. The opportunity for bacterial contact with the fresh meat begins when an animal is initially presented for processing and extends up until the time the meat product is consumed. The initial bacterial contact with fresh meat is encountered with a processing facility due to the contaminated state of the animal when it enters the facility. The time between the initial opportunity for bacterial contact with meat products and the ultimate consumption of such products by consumers, allows for the proliferation of various forms of bacteria, including the growth of undesired spoilage and pathogenic bacteria.

[0004] The growth of undesired bacteria on meat affects the shelf life thereof. For example, growth of spoilage bacteria, such as Pseudomonades, Lactobacillus and Coliforms, creates undesired odors and / or taste due to bacterial production of certain esters, hydrogen sulfide, nitrogenous compounds, propionic acid, formic acid, as well as other undesirable components. Some bacteria also act to discolor the surface of the meat. Moreover, when meat packaged in permeable plastic packages spoils, the packaging often inflates due to the generation of gas produced by spoilage bacteria.

[0005] Contamination of meat with pathogenic bacteria is also a great concern since such bacteria, or toxins produced by such bacteria, can cause illness or disease in humans andanimals who consume such meat. In the meat processing industry, many types of bacteria are known to cause food poisoning including: E. coli, Salmonella, Listeria, Staphylococcus, Streptococcus, Bacillus anthraces, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia, Leptospira and Clostridium. Each group of pathogenic bacteria proliferates under different conditions, any or all of which may be encountered in meat processing. For example, Listeria is generally found in cool, damp environments such as coolers and meat processing areas and is even able to proliferate in and compromise the safety of vacuum packaged meat.

[0006] In principle, measures to preserve meat resulting in elimination of bacteria or at least reducing outgrowth thereof, have been known (and practiced) for ages. Early preservation techniques of meat mainly took the form of drying, storing in salt (pickling), smoking, fermenting and / or (pre-)cooking. These processing methods, while effective for preserving the meat and preventing it from becoming spoiled or rancid, drastically change the overall visual and sensorial characteristics of the meat products.

[0007] In more modem times, freezing has become a common and effective way to retard the growth of bacteria that may be present on the surface of meat. However, by freezing a meat product, water within the meat crystallizes, causing the denaturing of proteins and other damage to the meat on a cellular level. The texture, consistency and taste of thawed frozen meat is less desirable than that of fresh meat. Consumers are accustomed to and often demand the sensorial quality (taste and texture) of non-preserved meat.

[0008] Keeping the meat under refrigeration temperatures only is much less detrimental to the quality of the meat and therefore still is the preferred option. The obvious down-side of keeping meat under refrigeration temperatures is that it is less effective in slowing down or preventing bacterial outgrowth. It has therefore often been attempted to apply additives or preservatives to further enhance the shelf-life of refrigerated meat products.

[0009] Well known additives for fresh meat include nitrates and nitrites, which not only help inactivate bacteria, but also give meat a pink or red color. Nitrate (NO3-), generally supplied by sodium nitrate or potassium nitrate, is used as a source for nitrite (NO2-). The use of nitrates in food preservation is controversial. This is due to the potential for the formation ofnitrosamines when nitrates are present in high concentrations and the product is cooked at high temperatures.

[0010] Solutions of organic acids, such as lactic and acetic acids, are frequently used in commercial meat processing plants. Other organic acids have been researched for use in chemical washes as well, including formic, propionic, citric, fumaric, and L-ascorbic acid. These organic acids may be buffered to achieve a desired pH. The mechanism of action of organic acids on the microbial cell is not completely understood, but it is hypothesized that it is the undissociated molecule of the acid that is responsible for the antimicrobial activity. The USDA has specifically approved lactic acid, acetic acid, and citric acid as antimicrobial agents in the final wash that is applied to livestock carcasses after trimming and inspection but before chilling. There may be issues associated with the use of organic acids however in relation to meat surface discoloration, and large quantities of organic acids are required to achieve effective meat preservation.

[0011] Cationic surfactants are also known in the art. For example, lauric arginate ethyl ester, or simply lauric arginate, and commonly referred to by the term LAE is rapidly metabolized to the naturally occurring dietary components lauric acid and arginine in the human body. Thus, LAE has a low toxicity and high antimicrobial activity that makes it a suitable tool for controlling or preventing microbial growth on food products.

[0012] Clearly, consumers’ demand for products with a ‘fresh-like’ quality is driving processors to develop new procedures and additives for effective inhibition or prevention of bacterial outgrowth. There is a particular desire to accomplish this using low levels of nontoxic additives. Any ingredient used should not negatively interfere with the visual and / or sensorial properties of the products, i.e. when used at effective levels. It is the objective of the present invention to provide new additives conferring any or all of these advantages.SUMMARY OF THE DISCLOSURE

[0013] The present inventors surprisingly found that the objective of the present invention could be realized with a combination of LAE and buffered lactic acid (BLA). Such combinations in a mixture are effective in preventing bacterial outgrowth in fresh / raw meat samples. Additionally, the present inventors surprising found that the sequential application of LAE followed by BLA further enhanced effectiveness over the mixture in preventing bacterial outgrowth in fresh / raw meat samples. In certain embodiments, sequential application of LAEfollowed by BLA reduced bacterial colony forming units (CFU) by one, two, three, or more, orders of magnitudes compared to the already highly effective mixtures of LAE and BLE disclosed herein.

[0014] LAE and BLA, sequentially applied or in mixtures, proved to be effective at levels that do not result in significant effects on the organoleptic qualities of the products. To the inventors’ knowledge, there has never before been a disclosure of a composition comprising LAE and BLA, or sequential usage of such, as defined herein.

[0015] As will be illustrated in the appending examples, the present inventors, found that the application of preservative compositions comprising a combination of LAE and BLA as defined herein prevented bacterial growth in meat products, including fresh and raw meat products, under various conditions, such as under refrigeration (e.g., at around 4 °C), compared to untreated control samples and compared to control samples treated with water.

[0016] In one aspect, the present disclosure provides for a meat preservative composition comprising ethyl lauroyl arginate (LAE) and a buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof, wherein upon a 1 :4 dilution with an aqueous solvent the meat preservative composition has a LAE concentration of 7000-22000 ppm and an organic acid concentration of 2-15 wt.%.

[0017] In some embodiments, the LAE concentration is about 7000, 7025, 7050, 7075, 7100, 7125, 7150, 7175, 7200, 7225, 7250, 7275, 7300, 7325, 7350, 7375, 7400, 7425, 7450, 7475,7500, 7525, 7550, 7575, 7600, 7625, 7650, 7675, 7700, 7725, 7750, 7775, 7800, 7825, 7850,7875, 7900, 7925, 7950, 7975, 8000, 8025, 8050, 8075, 8100, 8125, 8150, 8175, 8200, 8225,8250, 8275, 8300, 8325, 8350, 8375, 8400, 8425, 8450, 8475, 8500, 8525, 8550, 8575, 8600,8625, 8650, 8675, 8700, 8725, 8750, 8775, 8800, 8825, 8850, 8875, 8900, 8925, 8950, 8975,9000, 9025, 9050, 9075, 9100, 9125, 9150, 9175, 9200, 9225, 9250, 9275, 9300, 9325, 9350,9375, 9400, 9425, 9450, 9475, 9500, 9525, 9550, 9575, 9600, 9625, 9650, 9675, 9700, 9725,9750, 9775, 9800, 9825, 9850, 9875, 9900, 9925, 9950, 9975, 10000, 10025, 10050, 10075,10100, 10125, 10150, 10175, 10200, 10225, 10250, 10275, 10300, 10325, 10350, 10375,10400, 10425, 10450, 10475, 10500, 10525, 10550, 10575, 10600, 10625, 10650, 10675,10700, 10725, 10750, 10775, 10800, 10825, 10850, 10875, 10900, 10925, 10950, 10975,11000, 11025, 11050, 11075, 11100, 11125, 11150, 11175, 11200, 11225, 11250, 11275, 11300,11325, 11350, 11375, 11400, 11425, 11450, 11475, 11500, 11525, 11550, 11575, 11600, 11625,11650, 11675, 11700, 11725, 11750, 11775, 11800, 11825, 11850, 11875, 11900, 11925, 11950,11975, 12000, 12025, 12050, 12075, 12100, 12125, 12150, 12175, 12200, 12225, 12250, 12275, 12300, 12325, 12350, 12375, 12400, 12425, 12450, 12475, 12500, 12525, 12550, 12575, 12600, 12625, 12650, 12675, 12700, 12725, 12750, 12775, 12800, 12825, 12850, 12875, 12900, 12925, 12950, 12975, 13000, 13025, 13050, 13075, 13100, 13125, 13150, 13175, 13200, 13225, 13250, 13275, 13300, 13325, 13350, 13375, 13400, 13425, 13450, 13475, 13500, 13525, 13550, 13575, 13600, 13625, 13650, 13675, 13700, 13725, 13750, 13775, 13800, 13825, 13850, 13875, 13900, 13925, 13950, 13975, 14000, 14025, 14050, 14075, 14100, 14125, 14150, 14175, 14200, 14225, 14250, 14275, 14300, 14325, 14350, 14375, 14400, 14425, 14450, 14475, 14500, 14525, 14550, 14575, 14600, 14625, 14650, 14675, 14700, 14725, 14750, 14775, 14800, 14825, 14850, 14875, 14900, 14925, 14950, 14975, 15000, 15025, 15050, 15075, 15100, 15125, 15150, 15175, 15200, 15225, 15250, 15275, 15300, 15325, 15350, 15375, 15400, 15425, 15450, 15475, 15500, 15525, 15550, 15575, 15600, 15625, 15650, 15675, 15700, 15725, 15750, 15775, 15800, 15825, 15850, 15875, 15900, 15925, 15950, 15975, 16000, 16025, 16050, 16075, 16100, 16125, 16150, 16175, 16200, 16225, 16250, 16275, 16300, 16325, 16350, 16375, 16400, 16425, 16450, 16475, 16500, 16525, 16550, 16575, 16600, 16625, 16650, 16675, 16700, 16725, 16750, 16775, 16800, 16825, 16850, 16875, 16900, 16925, 16950, 16975, 17000, 17025, 17050, 17075, 17100, 17125, 17150, 17175, 17200, 17225, 17250, 17275, 17300, 17325, 17350, 17375, 17400, 17425, 17450, 17475, 17500, 17525, 17550, 17575, 17600, 17625, 17650, 17675, 17700, 17725, 17750, 17775, 17800, 17825, 17850, 17875, 17900, 17925, 17950, 17975, 18000, 18025, 18050, 18075, 18100, 18125, 18150, 18175, 18200, 18225, 18250, 18275, 18300, 18325, 18350, 18375, 18400, 18425, 18450, 18475, 18500, 18525, 18550, 18575, 18600, 18625, 18650, 18675, 18700, 18725, 18750, 18775, 18800, 18825, 18850, 18875, 18900, 18925, 18950, 18975, 19000, 19025, 19050, 19075, 19100, 19125, 19150, 19175, 19200, 19225, 19250, 19275, 19300, 19325, 19350, 19375, 19400, 19425, 19450, 19475, 19500, 19525, 19550, 19575, 19600, 19625, 19650, 19675, 19700, 19725, 19750, 19775, 19800, 19825, 19850, 19875, 19900, 19925, 19950, 19975, 20000, 20025, 20050, 20075, 20100, 20125, 20150, 20175, 20200, 20225, 20250, 20275, 20300, 20325, 20350, 20375, 20400, 20425, 20450, 20475, 20500, 20525, 20550, 20575, 20600, 20625, 20650, 20675, 20700, 20725, 20750, 20775, 20800, 20825, 20850, 20875, 20900, 20925, 20950, 20975, 21000, 21025, 21050, 21075, 21100, 21125, 21150, 21175, 21200, 21225, 21250,21275, 21300, 21325, 21350, 21375, 21400, 21425, 21450, 21475, 21500, 21525, 21550, 21575, 21600, 21625, 21650, 21675, 21700, 21725, 21750, 21775, 21800, 21825, 21850, 21875, 21900, 21925, 21950, 21975, or 22000 ppm, or any value therebetween.

[0018] In some embodiments, the buffered organic acid concentration has a concentration of 4-10 wt.%, or more preferably, 2-7 wt.%. In some embodiments, the buffered organic acid is buffered lactic acid (BLA). In some embodiments, the BLA has a concentration of about 5 wt.%.

[0019] In one aspect, the present disclosure provides for a meat preservative composition comprising 35000-110000 ppm LAE and 10-75 wt.% buffered organic acid selected from the group consisting lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

[0020] In some embodiments, the LAE concentration is about 35000, 35100, 35200, 35300, 35400, 35500, 35600, 35700, 35800, 35900, 36000, 36100, 36200, 36300, 36400, 36500,36600, 36700, 36800, 36900, 37000, 37100, 37200, 37300, 37400, 37500, 37600, 37700,37800, 37900, 38000, 38100, 38200, 38300, 38400, 38500, 38600, 38700, 38800, 38900,39000, 39100, 39200, 39300, 39400, 39500, 39600, 39700, 39800, 39900, 40000, 40100,40200, 40300, 40400, 40500, 40600, 40700, 40800, 40900, 41000, 41100, 41200, 41300,41400, 41500, 41600, 41700, 41800, 41900, 42000, 42100, 42200, 42300, 42400, 42500,42600, 42700, 42800, 42900, 43000, 43100, 43200, 43300, 43400, 43500, 43600, 43700,43800, 43900, 44000, 44100, 44200, 44300, 44400, 44500, 44600, 44700, 44800, 44900,45000, 45100, 45200, 45300, 45400, 45500, 45600, 45700, 45800, 45900, 46000, 46100,46200, 46300, 46400, 46500, 46600, 46700, 46800, 46900, 47000, 47100, 47200, 47300,47400, 47500, 47600, 47700, 47800, 47900, 48000, 48100, 48200, 48300, 48400, 48500,48600, 48700, 48800, 48900, 49000, 49100, 49200, 49300, 49400, 49500, 49600, 49700,49800, 49900, 50000, 50100, 50200, 50300, 50400, 50500, 50600, 50700, 50800, 50900,51000, 51100, 51200, 51300, 51400, 51500, 51600, 51700, 51800, 51900, 52000, 52100,52200, 52300, 52400, 52500, 52600, 52700, 52800, 52900, 53000, 53100, 53200, 53300,53400, 53500, 53600, 53700, 53800, 53900, 54000, 54100, 54200, 54300, 54400, 54500,54600, 54700, 54800, 54900, 55000, 55100, 55200, 55300, 55400, 55500, 55600, 55700,55800, 55900, 56000, 56100, 56200, 56300, 56400, 56500, 56600, 56700, 56800, 56900,57000, 57100, 57200, 57300, 57400, 57500, 57600, 57700, 57800, 57900, 58000, 58100,58200, 58300, 58400, 58500, 58600, 58700, 58800, 58900, 59000, 59100, 59200, 59300,59400, 59500, 59600, 59700, 59800, 59900, 60000, 60100, 60200, 60300, 60400, 60500,60600, 60700, 60800, 60900, 61000, 61100, 61200, 61300, 61400, 61500, 61600, 61700,61800, 61900, 62000, 62100, 62200, 62300, 62400, 62500, 62600, 62700, 62800, 62900,63000, 63100, 63200, 63300, 63400, 63500, 63600, 63700, 63800, 63900, 64000, 64100,64200, 64300, 64400, 64500, 64600, 64700, 64800, 64900, 65000, 65100, 65200, 65300,65400, 65500, 65600, 65700, 65800, 65900, 66000, 66100, 66200, 66300, 66400, 66500,66600, 66700, 66800, 66900, 67000, 67100, 67200, 67300, 67400, 67500, 67600, 67700,67800, 67900, 68000, 68100, 68200, 68300, 68400, 68500, 68600, 68700, 68800, 68900,69000, 69100, 69200, 69300, 69400, 69500, 69600, 69700, 69800, 69900, 70000, 70100,70200, 70300, 70400, 70500, 70600, 70700, 70800, 70900, 71000, 71100, 71200, 71300,71400, 71500, 71600, 71700, 71800, 71900, 72000, 72100, 72200, 72300, 72400, 72500,72600, 72700, 72800, 72900, 73000, 73100, 73200, 73300, 73400, 73500, 73600, 73700,73800, 73900, 74000, 74100, 74200, 74300, 74400, 74500, 74600, 74700, 74800, 74900,75000, 75100, 75200, 75300, 75400, 75500, 75600, 75700, 75800, 75900, 76000, 76100,76200, 76300, 76400, 76500, 76600, 76700, 76800, 76900, 77000, 77100, 77200, 77300,77400, 77500, 77600, 77700, 77800, 77900, 78000, 78100, 78200, 78300, 78400, 78500,78600, 78700, 78800, 78900, 79000, 79100, 79200, 79300, 79400, 79500, 79600, 79700,79800, 79900, 80000, 80100, 80200, 80300, 80400, 80500, 80600, 80700, 80800, 80900,81000, 81100, 81200, 81300, 81400, 81500, 81600, 81700, 81800, 81900, 82000, 82100,82200, 82300, 82400, 82500, 82600, 82700, 82800, 82900, 83000, 83100, 83200, 83300,83400, 83500, 83600, 83700, 83800, 83900, 84000, 84100, 84200, 84300, 84400, 84500,84600, 84700, 84800, 84900, 85000, 85100, 85200, 85300, 85400, 85500, 85600, 85700,85800, 85900, 86000, 86100, 86200, 86300, 86400, 86500, 86600, 86700, 86800, 86900,87000, 87100, 87200, 87300, 87400, 87500, 87600, 87700, 87800, 87900, 88000, 88100,88200, 88300, 88400, 88500, 88600, 88700, 88800, 88900, 89000, 89100, 89200, 89300,89400, 89500, 89600, 89700, 89800, 89900, 90000, 90100, 90200, 90300, 90400, 90500,90600, 90700, 90800, 90900, 91000, 91100, 91200, 91300, 91400, 91500, 91600, 91700,91800, 91900, 92000, 92100, 92200, 92300, 92400, 92500, 92600, 92700, 92800, 92900,93000, 93100, 93200, 93300, 93400, 93500, 93600, 93700, 93800, 93900, 94000, 94100,94200, 94300, 94400, 94500, 94600, 94700, 94800, 94900, 95000, 95100, 95200, 95300,95400, 95500, 95600, 95700, 95800, 95900, 96000, 96100, 96200, 96300, 96400, 96500,96600, 96700, 96800, 96900, 97000, 97100, 97200, 97300, 97400, 97500, 97600, 97700,97800, 97900, 98000, 98100, 98200, 98300, 98400, 98500, 98600, 98700, 98800, 98900,99000, 99100, 99200, 99300, 99400, 99500, 99600, 99700, 99800, 99900, 100000, 100100, 100200, 100300, 100400, 100500, 100600, 100700, 100800, 100900, 101000, 101100, 101200, 101300, 101400, 101500, 101600, 101700, 101800, 101900, 102000, 102100, 102200,102300, 102400, 102500, 102600, 102700, 102800, 102900, 103000, 103100, 103200,103300, 103400, 103500, 103600, 103700, 103800, 103900, 104000, 104100, 104200,104300, 104400, 104500, 104600, 104700, 104800, 104900, 105000, 105100, 105200,105300, 105400, 105500, 105600, 105700, 105800, 105900, 106000, 106100, 106200,106300, 106400, 106500, 106600, 106700, 106800, 106900, 107000, 107100, 107200,107300, 107400, 107500, 107600, 107700, 107800, 107900, 108000, 108100, 108200,108300, 108400, 108500, 108600, 108700, 108800, 108900, 109000, 109100, 109200,109300, 109400, 109500, 109600, 109700, 109800, 109900, or 110000 ppm, or any value therebetween.

[0021] In some embodiments, the buffered organic acid concentration has a concentration of 15-50 wt.%, or more preferably, 20-30 wt.%. In some embodiments, the buffered organic acid is BLA. In some embodiments, the BLA has a concentration of about 25 wt.%.

[0022] In another aspect, the present disclosure provides for a meat preservative composition comprising 7000-2200 ppm LAE and 2-15 wt.% buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

[0023] In some embodiments, the LAE concentration is about 7000, 7025, 7050, 7075, 7100, 7125, 7150, 7175, 7200, 7225, 7250, 7275, 7300, 7325, 7350, 7375, 7400, 7425, 7450, 7475,7500, 7525, 7550, 7575, 7600, 7625, 7650, 7675, 7700, 7725, 7750, 7775, 7800, 7825, 7850,7875, 7900, 7925, 7950, 7975, 8000, 8025, 8050, 8075, 8100, 8125, 8150, 8175, 8200, 8225,8250, 8275, 8300, 8325, 8350, 8375, 8400, 8425, 8450, 8475, 8500, 8525, 8550, 8575, 8600,8625, 8650, 8675, 8700, 8725, 8750, 8775, 8800, 8825, 8850, 8875, 8900, 8925, 8950, 8975,9000, 9025, 9050, 9075, 9100, 9125, 9150, 9175, 9200, 9225, 9250, 9275, 9300, 9325, 9350,9375, 9400, 9425, 9450, 9475, 9500, 9525, 9550, 9575, 9600, 9625, 9650, 9675, 9700, 9725,9750, 9775, 9800, 9825, 9850, 9875, 9900, 9925, 9950, 9975, 10000, 10025, 10050, 10075,10100, 10125, 10150, 10175, 10200, 10225, 10250, 10275, 10300, 10325, 10350, 10375,10400, 10425, 10450, 10475, 10500, 10525, 10550, 10575, 10600, 10625, 10650, 10675,10700, 10725, 10750, 10775, 10800, 10825, 10850, 10875, 10900, 10925, 10950, 10975,11000, 11025, 11050, 11075, 11100, 11125, 11150, 11175, 11200, 11225, 11250, 11275, 11300,11325, 11350, 11375, 11400, 11425, 11450, 11475, 11500, 11525, 11550, 11575, 11600, 11625,11650, 11675, 11700, 11725, 11750, 11775, 11800, 11825, 11850, 11875, 11900, 11925, 11950,11975, 12000, 12025, 12050, 12075, 12100, 12125, 12150, 12175, 12200, 12225, 12250, 12275, 12300, 12325, 12350, 12375, 12400, 12425, 12450, 12475, 12500, 12525, 12550, 12575, 12600, 12625, 12650, 12675, 12700, 12725, 12750, 12775, 12800, 12825, 12850, 12875, 12900, 12925, 12950, 12975, 13000, 13025, 13050, 13075, 13100, 13125, 13150, 13175, 13200, 13225, 13250, 13275, 13300, 13325, 13350, 13375, 13400, 13425, 13450, 13475, 13500, 13525, 13550, 13575, 13600, 13625, 13650, 13675, 13700, 13725, 13750, 13775, 13800, 13825, 13850, 13875, 13900, 13925, 13950, 13975, 14000, 14025, 14050, 14075, 14100, 14125, 14150, 14175, 14200, 14225, 14250, 14275, 14300, 14325, 14350, 14375, 14400, 14425, 14450, 14475, 14500, 14525, 14550, 14575, 14600, 14625, 14650, 14675, 14700, 14725, 14750, 14775, 14800, 14825, 14850, 14875, 14900, 14925, 14950, 14975, 15000, 15025, 15050, 15075, 15100, 15125, 15150, 15175, 15200, 15225, 15250, 15275, 15300, 15325, 15350, 15375, 15400, 15425, 15450, 15475, 15500, 15525, 15550, 15575, 15600, 15625, 15650, 15675, 15700, 15725, 15750, 15775, 15800, 15825, 15850, 15875, 15900, 15925, 15950, 15975, 16000, 16025, 16050, 16075, 16100, 16125, 16150, 16175, 16200, 16225, 16250, 16275, 16300, 16325, 16350, 16375, 16400, 16425, 16450, 16475, 16500, 16525, 16550, 16575, 16600, 16625, 16650, 16675, 16700, 16725, 16750, 16775, 16800, 16825, 16850, 16875, 16900, 16925, 16950, 16975, 17000, 17025, 17050, 17075, 17100, 17125, 17150, 17175, 17200, 17225, 17250, 17275, 17300, 17325, 17350, 17375, 17400, 17425, 17450, 17475, 17500, 17525, 17550, 17575, 17600, 17625, 17650, 17675, 17700, 17725, 17750, 17775, 17800, 17825, 17850, 17875, 17900, 17925, 17950, 17975, 18000, 18025, 18050, 18075, 18100, 18125, 18150, 18175, 18200, 18225, 18250, 18275, 18300, 18325, 18350, 18375, 18400, 18425, 18450, 18475, 18500, 18525, 18550, 18575, 18600, 18625, 18650, 18675, 18700, 18725, 18750, 18775, 18800, 18825, 18850, 18875, 18900, 18925, 18950, 18975, 19000, 19025, 19050, 19075, 19100, 19125, 19150, 19175, 19200, 19225, 19250, 19275, 19300, 19325, 19350, 19375, 19400, 19425, 19450, 19475, 19500, 19525, 19550, 19575, 19600, 19625, 19650, 19675, 19700, 19725, 19750, 19775, 19800, 19825, 19850, 19875, 19900, 19925, 19950, 19975, 20000, 20025, 20050, 20075, 20100, 20125, 20150, 20175, 20200, 20225, 20250, 20275, 20300, 20325, 20350, 20375, 20400, 20425, 20450, 20475, 20500, 20525, 20550, 20575, 20600, 20625, 20650, 20675, 20700, 20725, 20750, 20775, 20800, 20825, 20850, 20875, 20900, 20925, 20950, 20975, 21000, 21025, 21050, 21075, 21100, 21125, 21150, 21175, 21200, 21225, 21250,21275, 21300, 21325, 21350, 21375, 21400, 21425, 21450, 21475, 21500, 21525, 21550,21575, 21600, 21625, 21650, 21675, 21700, 21725, 21750, 21775, 21800, 21825, 21850, 21875, 21900, 21925, 21950, 21975, or 22000 ppm, or any value therebetween.

[0024] In some embodiments, the buffered organic acid concentration has a concentration of 4-10 wt.%, or more preferably, 2-7 wt.%. In some embodiments, the buffered organic acid is BLA. In some embodiments, the BLAhas a concentration of about 5 wt.%.

[0025] In any of the forgoing embodiments, the meat preservative composition may further comprise camosic acid, wherein the carnosic acid prevents meat discoloration. In some embodiments, the preservative composition has carnosic acid at a concentration of 0.001-0.1 wt.%, or more preferably, 0.001-0.01 wt.%.

[0026] In yet another aspect, the present disclosure provides for a method of preserving a meat product, the method comprising contacting the meat product with a preservative composition comprising: (i) a cationic surfactant present at a concentration of 7000-22000 ppm selected from the group of acid addition salts of N-a-lauroyl-L-arginine ethyl ester; and (ii) a buffered organic acid present at a concentration of 2-12 wt.% selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

[0027] In some embodiments, the cationic surfactant is present at a concentration of about 7000, 7025, 7050, 7075, 7100, 7125, 7150, 7175, 7200, 7225, 7250, 7275, 7300, 7325, 7350, 7375, 7400, 7425, 7450, 7475, 7500, 7525, 7550, 7575, 7600, 7625, 7650, 7675, 7700, 7725, 7750, 7775, 7800, 7825, 7850, 7875, 7900, 7925, 7950, 7975, 8000, 8025, 8050, 8075, 8100, 8125, 8150, 8175, 8200, 8225, 8250, 8275, 8300, 8325, 8350, 8375, 8400, 8425, 8450, 8475, 8500, 8525, 8550, 8575, 8600, 8625, 8650, 8675, 8700, 8725, 8750, 8775, 8800, 8825, 8850, 8875, 8900, 8925, 8950, 8975, 9000, 9025, 9050, 9075, 9100, 9125, 9150, 9175, 9200, 9225, 9250, 9275, 9300, 9325, 9350, 9375, 9400, 9425, 9450, 9475, 9500, 9525, 9550, 9575, 9600, 9625, 9650, 9675, 9700, 9725, 9750, 9775, 9800, 9825, 9850, 9875, 9900, 9925, 9950, 9975, 10000, 10025, 10050, 10075, 10100, 10125, 10150, 10175, 10200, 10225, 10250, 10275, 10300, 10325, 10350, 10375, 10400, 10425, 10450, 10475, 10500, 10525, 10550, 10575, 10600, 10625, 10650, 10675, 10700, 10725, 10750, 10775, 10800, 10825, 10850, 10875, 10900, 10925, 10950, 10975, 11000, 11025, 11050, 11075, 11100, 11125, 11150, 11175, 11200,11225, 11250, 11275, 11300, 11325, 11350, 11375, 11400, 11425, 11450, 11475, 11500, 11525,11550, 11575, 11600, 11625, 11650, 11675, 11700, 11725, 11750, 11775, 11800, 11825, 11850,11875, 11900, 11925, 11950, 11975, 12000, 12025, 12050, 12075, 12100, 12125, 12150, 12175, 12200, 12225, 12250, 12275, 12300, 12325, 12350, 12375, 12400, 12425, 12450, 12475, 12500, 12525, 12550, 12575, 12600, 12625, 12650, 12675, 12700, 12725, 12750, 12775, 12800, 12825, 12850, 12875, 12900, 12925, 12950, 12975, 13000, 13025, 13050, 13075, 13100, 13125, 13150, 13175, 13200, 13225, 13250, 13275, 13300, 13325, 13350, 13375, 13400, 13425, 13450, 13475, 13500, 13525, 13550, 13575, 13600, 13625, 13650, 13675, 13700, 13725, 13750, 13775, 13800, 13825, 13850, 13875, 13900, 13925, 13950, 13975, 14000, 14025, 14050, 14075, 14100, 14125, 14150, 14175, 14200, 14225, 14250, 14275, 14300, 14325, 14350, 14375, 14400, 14425, 14450, 14475, 14500, 14525, 14550, 14575, 14600, 14625, 14650, 14675, 14700, 14725, 14750, 14775, 14800, 14825, 14850, 14875, 14900, 14925, 14950, 14975, 15000, 15025, 15050, 15075, 15100, 15125, 15150, 15175, 15200, 15225, 15250, 15275, 15300, 15325, 15350, 15375, 15400, 15425, 15450, 15475, 15500, 15525, 15550, 15575, 15600, 15625, 15650, 15675, 15700, 15725, 15750, 15775, 15800, 15825, 15850, 15875, 15900, 15925, 15950, 15975, 16000, 16025, 16050, 16075, 16100, 16125, 16150, 16175, 16200, 16225, 16250, 16275, 16300, 16325, 16350, 16375, 16400, 16425, 16450, 16475, 16500, 16525, 16550, 16575, 16600, 16625, 16650, 16675, 16700, 16725, 16750, 16775, 16800, 16825, 16850, 16875, 16900, 16925, 16950, 16975, 17000, 17025, 17050, 17075, 17100, 17125, 17150, 17175, 17200, 17225, 17250, 17275, 17300, 17325, 17350, 17375, 17400, 17425, 17450, 17475, 17500, 17525, 17550, 17575, 17600, 17625, 17650, 17675, 17700, 17725, 17750, 17775, 17800, 17825, 17850, 17875, 17900, 17925, 17950, 17975, 18000, 18025, 18050, 18075, 18100, 18125, 18150, 18175, 18200, 18225, 18250, 18275, 18300, 18325, 18350, 18375, 18400, 18425, 18450, 18475, 18500, 18525, 18550, 18575, 18600, 18625, 18650, 18675, 18700, 18725, 18750, 18775, 18800, 18825, 18850, 18875, 18900, 18925, 18950, 18975, 19000, 19025, 19050, 19075, 19100, 19125, 19150, 19175, 19200, 19225, 19250, 19275, 19300, 19325, 19350, 19375, 19400, 19425, 19450, 19475, 19500, 19525, 19550, 19575, 19600, 19625, 19650, 19675, 19700, 19725, 19750, 19775, 19800, 19825, 19850, 19875, 19900, 19925, 19950, 19975, 20000, 20025, 20050, 20075, 20100, 20125, 20150, 20175, 20200, 20225, 20250, 20275, 20300, 20325, 20350, 20375, 20400, 20425, 20450, 20475, 20500, 20525, 20550, 20575, 20600, 20625, 20650, 20675, 20700, 20725, 20750, 20775, 20800, 20825, 20850, 20875, 20900, 20925, 20950, 20975, 21000, 21025, 21050, 21075, 21100, 21125, 21150, 21175, 21200, 21225, 21250, 21275, 21300, 21325, 21350, 21375, 21400, 21425, 21450,21475, 21500, 21525, 21550, 21575, 21600, 21625, 21650, 21675, 21700, 21725, 21750, 21775, 21800, 21825, 21850, 21875, 21900, 21925, 21950, 21975, or 22000 ppm, or any value therebetween.

[0028] In yet another aspect, the present disclosure provides for a method of preserving a meat product, the method comprising: (a) contacting the meat product with a first preservative present at a concentration of 7000-22000 ppm in a first preservative composition, the first preservative comprising a cationic surfactant selected from the group of acid addition salts of N-a-lauroyl-L-arginine ethyl ester; and subsequently, (b) contacting the meat product with a second preservative present at a concentration of 2-12 wt.% in a second preservative composition, the second preservative comprising a buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

[0029] In some embodiments, the first preservative is present at a concentration of about 7000, 7025, 7050, 7075, 7100, 7125, 7150, 7175, 7200, 7225, 7250, 7275, 7300, 7325, 7350, 7375, 7400, 7425, 7450, 7475, 7500, 7525, 7550, 7575, 7600, 7625, 7650, 7675, 7700, 7725, 7750, 7775, 7800, 7825, 7850, 7875, 7900, 7925, 7950, 7975, 8000, 8025, 8050, 8075, 8100, 8125, 8150, 8175, 8200, 8225, 8250, 8275, 8300, 8325, 8350, 8375, 8400, 8425, 8450, 8475, 8500, 8525, 8550, 8575, 8600, 8625, 8650, 8675, 8700, 8725, 8750, 8775, 8800, 8825, 8850, 8875, 8900, 8925, 8950, 8975, 9000, 9025, 9050, 9075, 9100, 9125, 9150, 9175, 9200, 9225, 9250, 9275, 9300, 9325, 9350, 9375, 9400, 9425, 9450, 9475, 9500, 9525, 9550, 9575, 9600, 9625, 9650, 9675, 9700, 9725, 9750, 9775, 9800, 9825, 9850, 9875, 9900, 9925, 9950, 9975, 10000, 10025, 10050, 10075, 10100, 10125, 10150, 10175, 10200, 10225, 10250, 10275, 10300, 10325, 10350, 10375, 10400, 10425, 10450, 10475, 10500, 10525, 10550, 10575, 10600, 10625, 10650, 10675, 10700, 10725, 10750, 10775, 10800, 10825, 10850, 10875, 10900, 10925, 10950, 10975, 11000, 11025, 11050, 11075, 11100, 11125, 11150, 11175, 11200, 11225, 11250, 11275, 11300, 11325, 11350, 11375, 11400, 11425, 11450, 11475, 11500, 11525, 11550, 11575, 11600, 11625, 11650, 11675, 11700, 11725, 11750, 11775, 11800, 11825, 11850, 11875, 11900, 11925, 11950, 11975, 12000, 12025, 12050, 12075, 12100, 12125, 12150, 12175,12200, 12225, 12250, 12275, 12300, 12325, 12350, 12375, 12400, 12425, 12450, 12475,12500, 12525, 12550, 12575, 12600, 12625, 12650, 12675, 12700, 12725, 12750, 12775,12800, 12825, 12850, 12875, 12900, 12925, 12950, 12975, 13000, 13025, 13050, 13075,13100, 13125, 13150, 13175, 13200, 13225, 13250, 13275, 13300, 13325, 13350, 13375,13400, 13425, 13450, 13475, 13500, 13525, 13550, 13575, 13600, 13625, 13650, 13675,13700, 13725, 13750, 13775, 13800, 13825, 13850, 13875, 13900, 13925, 13950, 13975,14000, 14025, 14050, 14075, 14100, 14125, 14150, 14175, 14200, 14225, 14250, 14275,14300, 14325, 14350, 14375, 14400, 14425, 14450, 14475, 14500, 14525, 14550, 14575,14600, 14625, 14650, 14675, 14700, 14725, 14750, 14775, 14800, 14825, 14850, 14875,14900, 14925, 14950, 14975, 15000, 15025, 15050, 15075, 15100, 15125, 15150, 15175,15200, 15225, 15250, 15275, 15300, 15325, 15350, 15375, 15400, 15425, 15450, 15475,15500, 15525, 15550, 15575, 15600, 15625, 15650, 15675, 15700, 15725, 15750, 15775,15800, 15825, 15850, 15875, 15900, 15925, 15950, 15975, 16000, 16025, 16050, 16075,16100, 16125, 16150, 16175, 16200, 16225, 16250, 16275, 16300, 16325, 16350, 16375,16400, 16425, 16450, 16475, 16500, 16525, 16550, 16575, 16600, 16625, 16650, 16675,16700, 16725, 16750, 16775, 16800, 16825, 16850, 16875, 16900, 16925, 16950, 16975,17000, 17025, 17050, 17075, 17100, 17125, 17150, 17175, 17200, 17225, 17250, 17275,17300, 17325, 17350, 17375, 17400, 17425, 17450, 17475, 17500, 17525, 17550, 17575,17600, 17625, 17650, 17675, 17700, 17725, 17750, 17775, 17800, 17825, 17850, 17875,17900, 17925, 17950, 17975, 18000, 18025, 18050, 18075, 18100, 18125, 18150, 18175,18200, 18225, 18250, 18275, 18300, 18325, 18350, 18375, 18400, 18425, 18450, 18475,18500, 18525, 18550, 18575, 18600, 18625, 18650, 18675, 18700, 18725, 18750, 18775,18800, 18825, 18850, 18875, 18900, 18925, 18950, 18975, 19000, 19025, 19050, 19075,19100, 19125, 19150, 19175, 19200, 19225, 19250, 19275, 19300, 19325, 19350, 19375,19400, 19425, 19450, 19475, 19500, 19525, 19550, 19575, 19600, 19625, 19650, 19675,19700, 19725, 19750, 19775, 19800, 19825, 19850, 19875, 19900, 19925, 19950, 19975,20000, 20025, 20050, 20075, 20100, 20125, 20150, 20175, 20200, 20225, 20250, 20275,20300, 20325, 20350, 20375, 20400, 20425, 20450, 20475, 20500, 20525, 20550, 20575,20600, 20625, 20650, 20675, 20700, 20725, 20750, 20775, 20800, 20825, 20850, 20875,20900, 20925, 20950, 20975, 21000, 21025, 21050, 21075, 21100, 21125, 21150, 21175,21200, 21225, 21250, 21275, 21300, 21325, 21350, 21375, 21400, 21425, 21450, 21475,21500, 21525, 21550, 21575, 21600, 21625, 21650, 21675, 21700, 21725, 21750, 21775,21800, 21825, 21850, 21875, 21900, 21925, 21950, 21975, or 22000 ppm, or any value therebetween.

[0030] In some embodiments, the cationic surfactant consists of LAE, and the buffered organic acid consists of BLA. In some embodiments, the buffered organic acid concentration has aconcentration of 4-10 wt.%, or more preferably, 2-7 wt.%. In some embodiments, the organic acid has a concentration of about 5 wt.%.

[0031] In some embodiments, the meat product has a concentration of 35-110 ppm LAE and 0.01-0.075 wt.% BLA after contacting the composition. In some embodiments, the meat product has a concentration of about 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49,50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74,75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99,100, 101, 102, 103, 104, 105, 106, 107, 108, 109, or 110 ppm LAE, or any value therebetween, and concentration of about 0.025 wt.% BLA after contacting the composition.

[0032] In some embodiments, the LAE and BLA is diluted in an aqueous solvent prior to contacting the composition.

[0033] In some embodiments, subsequently comprises contacting the meat product with the second preservative composition about 5 seconds, 15 seconds, 30 seconds, 1 minute, 2 minutes, 5 minutes, or more minutes after contacting the meat product with the first preservative composition, or any value therebetween.

[0034] In some embodiments, contacting comprises spraying, dipping, tumbling, mixing, or injecting the meat product with the preservative composition.

[0035] In some embodiments, the preservative composition further comprises a carrier system comprising a mixture of water, an aliphatic 1 ,2-diol, and a food-grade emulsifier.

[0036] In some embodiments, the meat product comprises fish, crustacean, poultry or animal meat.

[0037] In some embodiments, the meat product is selected from the group consisting of animal carcasses, animal carcass parts, fresh or raw cut meat pieces and raw processed meat products.

[0038] In some embodiments, contacting the meat product comprises contacting the preservative composition to the surface of the meat product.

[0039] In some embodiments, the preservative composition is incorporated in the meat product.

[0040] In any of the forgoing embodiments, the method of preserving a meat product may further comprise contacting the meat product with carnosic acid, wherein the camosic acid prevents meat discoloration. In some embodiments, the meat product is contacted with carnosic acid at a concentration of 0.001-0.1 wt.%, or more preferably, 0.001-0.01 wt.%.

[0041] In other aspects, the present disclosure provides methods for inducing a bactericidal and / or bacteriostatic effect on one or more species of bacteria associated with meat spoilage, reducing bacterial counts or inhibiting growth of bacteria in a meat product, and protecting a meat product against spoilage by bacteria

[0042] In some embodiments, the bacteria are selected from the group consisting of pathogenic species of bacteria.

[0043] In some embodiments, species of bacteria is / are selected from the group consisting of Enterobacteriaceae, lactic acid bacteria, Clostridium spp., Salmonella spp., Listeria spp., Bacillus spp., Staphylococcus spp., E. coli, Streptococcus spp, Lactobacillus spp, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia and Leptospira, in particular from Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and / or Bacillus cereus.

[0044] Hence, the present invention provides compositions that can be used to extend the shelflife of meat products, in particular to reduce or prevent bacterial outgrowth and at the same time prevent or reduce discoloration. The use of these compositions, the meat products containing them, and methods of treating meat products are also provided.

[0045] These and other aspects of the invention will be described and illustrated in more detail in the following sections.BRIEF DESCRIPTION OF THE DRAWINGS

[0046] FIG. 1 shows APC (FIG. 1A) and LAB (FIG. IB) measurements of bacterial growth over time in pork loins treated with LAE and BLA compositions compared to a control.

[0047] FIG. 2 shows STEC measurements of bacterial growth in beef cubes treated with LAE and BLA compositions compared to a control.

[0048] FIG. 3 shows L* (lightness), a* (red / green axis), and b* (blue / yellow axis) CIELAB color space values for ground beef treated with various treatments, including 7000 ppm LAE and 5 wt.% BLA with 0.008 wt.% camosic acid, at different days of shelf-life.DETAILED DESCRIPTION

[0049] A first aspect of this invention provides a preservative composition comprising (i) a cationic surfactant (e.g., LAE) and / or (ii) an organic acid (e.g., BLA).

[0050] The cationic surfactants of the present invention constitute to a particular, generally known, class of substances derived from the condensation of a fatty acid with an esterified arginate moiety. The best known representative of this class of cationic preservatives are the lauric arginate esters, in particular N-a-lauroyl-L-arginine ethyl ester monohydrochloride. Structurally related substances have also often been described and proposed as preservative.

[0051] In one embodiment, the cationic surfactant has the formula:

[0052] wherein R1is a linear or branched alkyl radical having from 1 to 12 carbon atoms or is an aromatic radical; R2represents a fatty acid tail having from 6 to 20 carbon atoms; and X- represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, sorbic acid, benzoic acid, carbonic acid, glutamic acid or other amino acids, lauric acid, oleic acid and linoleic acid, phosphoric acid, nitric acid and thiocyanic acid; or an anion derived from a phenolic compound selected from the group consisting of butylated hydroxyanisole, butylated hydroxytoluene, tertiary butyl hydroquinone, methylparaben, ethylparaben, propylparaben and butylparaben.

[0053] In one embodiment, R1is a linear or branched alkyl radical having from 1 to 12 carbon atoms, preferably from 1 to 10 carbon atoms, more preferably from 1 to 8 carbon atoms, mostpreferably from 1 to 6 carbon atoms. In a particularly preferred embodiment of the invention R1is selected from the group consisting of methyl, ethyl, propyl, isopropyl, butyl, isobutyl and tert-butyl, preferably from methyl, ethyl and propyl, most preferably it is ethyl.

[0054] R2in the above formula represents the saturated or unsaturated tail of a fatty acid. As will be understood by those skilled in the art, this terminology indicates that the group -C(=O)- R2in the above structure can be considered to represent the residue of a fatty acid obtained by linkage to the a-amino group of the amino acid via an amide bond. In a preferred embodiment of the invention said fatty acid is a linear alkyl chain of a saturated fatty acid or hydroxy acid having from 6 to 18 carbon atoms, more preferably a saturated fatty acid having from 8 to 16 carbon atoms, most preferably from 10 to 14 carbon atoms. In a particularly preferred embodiment of the invention said fatty acid is selected from the group consisting of stearic acid, palmitic acid, myristic acid, lauric acid, and capric acid, more preferably from myristic acid, lauric acid, and capric acid, most preferably it is lauric acid.

[0055] In one embodiment, -R2represents a moiety of the chemical formula -(CH2)n-CH3 wherein n represents a number, preferably an even number within the range of 4-18, preferably 4-16, more preferably 6-14, most preferably 8-12, in particular n = 8, 10 or 12.

[0056] In one embodiment, X- represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, lauric acid, oleic acid and linoleic acid. In a particularly preferred embodiment, it is selected from the group consisting of hydrochloric acid, citric acid, lactic acid, acetic acid, propionic acid and lauric acid, most preferably from hydrochloric acid, lactic acid and lauric acid.

[0057] In one embodiment, the cationic surfactant has the formula:

[0058] wherein X- represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, lauric acid, oleic acid and linoleic acid, preferably from the group consisting of hydrochloric acid, citric acid, lactic acid, acetic acid, propionic acid and lauric acid, most preferably from hydrochloric acid, lactic acid and lauric acid.

[0059] In one embodiment, the fatty acid arginate ester condensate is N-a-lauryl-L-arginine ethyl ester monohydrochloride (also known as Minerat(R)-N and lauramide arginine ethyl ester, (i.e. LAE). This particular lauric arginate ester received GRAS status from the FDA.

[0060] The fatty acid arginate ester condensate can be synthesized by processes well-known to those of average skill in the art. For example, LAE may be synthesized from lauric acid, ethanol and L-arginine. LAE is commercially available in a range of products that are suitable for direct application in accordance with the present invention.

[0061] In one embodiment, the organic acid component is selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof. In one embodiment, the preservative composition comprises a lactate component selected from lactic acid, salts thereof and mixtures, preferably from lactic acid, sodium lactate, calcium lactate, potassium lactate and mixtures thereof. In one embodiment the organic acid is buffered, such as by forming buffered lactic acid (BLA). In some embodiments, BLA is produced by preparing solutions with a 2: 1 ratio of lactic acid to sodium lactate or greater. In some embodiments, the lactic acid has a concentration of 2-5 wt.%.

[0062] In certain embodiments, the preservative composition further comprises a carrier system, comprising one or more solid or liquid carrier materials and optionally one or more additives.

[0063] In one embodiment of the invention, a liquid preservative composition is provided comprising a solution or dispersion of the above defined components in a liquid carrier system. In one embodiment of the invention, a liquid preservative composition is produced by combining the above defined components with water or an aqueous solvent and optional further additives. In one embodiment of the invention, a liquid preservative composition is produced by combining the preservative combination comprising (i) LAE and (ii) BLA with a mixtureof water. In another embodiment, the liquid preservative composition further comprises carnosic acid or rosemary extract to reduce meat discoloration. Carnosic acid is a natural compound found in rosemary and sage extracts and exhibits antioxidant properties. Other antioxidants can be used in addition to or in lieu of carnosic acid, including ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, tocopherols (Vitamin E), green tea extract, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), citric acid, or tertiary butylhydroquinone (TBHQ).

[0064] Certain additives may be added to the liquid preservative composition e.g., in order to enhance the stability thereof.

[0065] Aliphatic 1,2-diols, such as 1,2-propylene glycol and 1,2-butylene glycol may be included for enhancing the solubility of one or more of the preservative components in water. Additionally, the use of aliphatic 1,2-diols may increase the dispersing quality of the aqueous solution thereby improving the capability of delivering the preservative component into interfibrillar gaps, cuts, etc., in the muscles and tissues of the meat product. In a particularly preferred embodiment of the invention, the preservative composition comprises 1,2-propylene glycol. 1,2-propylene glycol has the GRAS status and it is used as a humectant (El 520), solvent, and preservative in food products.

[0066] A food-grade emulsifier may be included in the liquid preservative composition to enhance dispersibility of the preservative components in the meat product. The preservative system may comprise a food-grade emulsifier selected from the group consisting of lecithins, mono and diglycerides, diacetyltartaric acid esters of mono- and diglycerides, or sorbitan esters. Preferred food-grade emulsifiers belong to the group of polysorbates, i.e., sorbitan fatty-acid esters. A particularly preferred emulsifier is commercially available under the trade name Tween 80.

[0067] In one embodiment, the preservative composition is in the form of a free-flowing powder or granulate, which may comprise one or more other excipients and / or a carrier material. In one embodiment, the free-flowing powder is provided consisting essentially of the preservative combination. Such a free-flowing powder may be obtained by combining the various components in an aqueous dispersion or solution followed by drying, e.g., spray-drying.

[0068] An advantage of the present invention resides in the fact that the presence of other preservatives, especially synthetic preservatives such as benzoates and sorbates can beminimized or avoided altogether while achieving the desired level of microbial stability. The preservative composition of the present invention typically contains no or only minor amounts of additional preservative agents, such as, in particular, benzoate and / or sorbate. In one embodiment, the preservative composition is essentially or completely free from preservative agents selected from the group of benzoates and sorbates.

[0069] A second aspect of the invention concerns a method of treating a meat product, said method comprising contacting the meat product with an effective amount of (i) LAE and (ii) BLA. In one embodiment, a method of treating a meat product is provided, said method comprising contacting the meat product with an effective amount of the preservative composition as described herein before. In one embodiment, LAE and BLA are sequentially applied as separate preservative compositions.

[0070] As discussed herein, this treatment is effective to induce a bactericidal and / or bacteriostatic effect in respect of species of bacteria associated with meat spoilage. As used herein, a ‘bactericidal and / or bacteriostatic effect’ encompasses killing bacteria slowing or arresting the outgrowth of bacteria in meat products, ultimately resulting in enhanced shelf-life thereof, regardless of the precise mechanism underlying such effects. In a preferred aspect the bactericidal or bacteriostatic effect is in respect of bacteria known to spoil meat products kept under conditions of refrigeration, as defined herein elsewhere.

[0071] In one embodiment of the invention, the bactericidal or bacteriostatic effect is in respect of pathogenic species of bacteria. In another embodiment of the invention, the bactericidal or bacteriostatic effect is in respect of spore-forming species of bacteria. In another embodiment, the bactericidal or bacteriostatic effect is in respect of one or more species of bacteria selected from the group of mesophilic bacteria, psychrotrphic bacteria and psychrophilic bacteria. In another embodiment, the bactericidal or bacteriostatic effect is in respect of aerobic species of bacteria. In another preferred embodiment of the invention, the bactericidal effect is in respect of one or more species of bacteria selected from the group consisting of Enterobacteriaceae, lactic acid bacteria, Clostridium spp., Salmonella spp., Listeria spp., Bacillus spp., Staphylococcus spp., E. coli, Streptococcus spp, Lactobacillus spp, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisellatularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia and Leptospira, in particular fromClostridium botulinum, Clostridium perfringe ns, Staphylococcus aureus, Listeria monocytogenes and / or Bacillus cereus.

[0072] As mentioned herein before, the treatment of the present invention at the same time proved to be highly effective in preserving an attractive visual appearance of the meat product, in particular preserving the color of the meat product and / or in preventing discoloration of the meat product.

[0073] Hence, the method of the present invention is performed with the aim of accomplishing one / or more of the following improvements:

[0074] i) reducing bacteria counts in a meat product; and / or

[0075] ii) protecting a meat product against spoilage by bacteria; and / or

[0076] iii) extending the shelf-life of a meat product; and / or

[0077] iv) preventing discoloration of a meat product; and / or

[0078] v) inhibiting the growth of bacteria in a meat product; and / or

[0079] vi) improving the safety of a meat product.

[0080] In one embodiment of the invention, the method comprises applying LAE and BLA, and optionally other components, in the form of the preservative compositions as defined herein, especially a liquid preservative composition, to the surface of the meat product in an effective amount. In one embodiments of the invention, a method as defined herein is provided, wherein following application of the LAE preservative composition to the surface of the meat product, the BLA preservative composition is applied to the meat product. The present inventors have established that such treatments are effective to accomplish one or more of the above objectives.

[0081] Under food regulations nowadays applicable the preservative compositions as defined herein, can be applied as a processing aid at a dosage of less than 0.5 wt.% , relative to the meat weight, without having to declare it as an ingredient. Hence, in one embodiment of the invention the method comprises applying a liquid preservative composition as defined herein and optionally further treating the meat product, in a manner resulting in an amount of 0.5-5 g of the liquid preservative composition remaining per kg of meat in the final product. As willbe understood by those skilled in the art, said amount of the liquid preservative product remaining in / on the meat can be determined in a straight-forward manner by weighing the meat before and after the treatment. Said amount (in wt.%) is also referred to herein as the ‘uptake’.

[0082] In one embodiment of the invention, the method comprises incorporating LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, in the meat product in an effective amount. In one embodiment, LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, are blended with a ground meat product. In another embodiment of the invention LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, may be incorporated in the meat product by injection. In yet another embodiment of the invention LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, is incorporated in a marinade composition that is applied on the meat product. The preservative components of the invention may thus be used as an ingredient of a meat product.

[0083] As used herein, the term ‘effective amount’ refers to an amount sufficient to achieve one or more of the above described bacteriostatic and / or bactericidal effects in the meat product to which the present preservative composition is added. There are no standard parameters to define any of the above effects. In the context of the present invention, a preservative composition is considered bacteriostatic and / or bactericidal if an effect can be shown in direct comparison with a suitable control, typically an otherwise similar meat product that has not undergone the treatment of the present invention.

[0084] As noted herein before, the present preservative composition is particularly suited, and intended, for application in meat products.

[0085] Historically, the term "meat" has typically been used to refer to the muscular flesh of animal species living on land, i.e., to the exclusion of aquatic and avian animal species. The term is often considered to additionally refer to other edible tissues, such as offal, of said animal species. In more recent times, the term ‘meat’ is more casually used in the sense of animal species in general, i.e. as including also avian and aquatic species. For ease of reference, in the context of this invention, the edible parts of (land) animals, fish, poultry crustaceans and shellfish are all referred to as ‘meat’. This means that, for example, the term ‘poultry meat’ refers to the edible tissue of poultry and, as such, these terms can be interchanged withoutchanging the scope of the invention in any way. The term ‘fish meat’ similarly refers to (and is interchangeable with) the edible tissue of fish, etc.

[0086] Hence, in accordance with the invention, the meat can be obtained from any species generally used in the food industry, including livestock species such as cattle (beef), pigs (pork), sheep / lamb, deer, etc.; avian species such as chicken, turkey, etc.; and aquatic species such as salmon, catfish, trout, flounder, haddock, cod, mackerel, tuna, swordfish, shark, squid, clams, scallops, mussels, oysters, abalone, lobster, shrimp, crabs, crayfish, etc.

[0087] In the art, a distinction is usually made between processed and non-processed meat products. The term ‘processed meat’ typically is used to refer to meat products, the preparation of which involves processing steps in addition to merely skinning the carcass, dismembering the carcass and / or boning of the meat. Processed meat and poultry products are a very broad category of many different types of products all defined by having undergone at least one further processing or preparation step such as grinding, adding an ingredient, subjecting to heat-treatment, smoking, fermenting, drying, etc. Such treatment significantly change the appearance, texture and / or taste of the meat. Some processed meat products are ready -to-cook, other processed meat and poultry are ready-to-eat. Processed meat products include, for example, whole hams, whole or partial turkey breasts, fish cakes, fish fillets, smoked fish, surimi, delicatessen-style meat products, such as for example, baked ham, boiled ham, roasted turkey breast, roast beef, corned beef, pastrami, bologna, capicola, mortadella, salami, chicken loaf, chicken roll, turkey loaf, turkey roll, hot dogs, frankfurter, sausage, cooked ham, cooked chicken, cooker turkey, cured ham, cured sausage, etc.

[0088] According to one embodiment of the invention, the meat product is a fresh or nonprocessed meat product, preferably a fresh or non-processed meat product selected from the group consisting of animal carcasses, animal carcass parts, fresh or raw cut meat pieces, raw ground meat, raw ground meat products, etc. According to one embodiment of the invention, the meat product is a fresh processed meat product, typically obtained by mixing finely comminuted, minced or sliced muscle meat, with one or more additional ingredients, such as animal fat, common salt, spices, binders, fillers, etc. Preferably the meat product is a fresh processed meat product selected from the group consisting of sausage, patties, hamburgers, kebab, etc.

[0089] As discussed herein before, the present method results in a bactericidal or bacteriostatic effect and this is particularly useful for meat products that are kept in a refrigerated (rather than a frozen) state. Hence, in an embodiment, the meat product, following treatment according to the invention, is not brought in a frozen state. In accordance with the present invention, the meat product, following treatment according to the invention, is kept or stored under refrigeration or at ambient temperature. Preferably, the meat product is kept or stored at a temperature of above 0 °C, preferably within the range of 0-10 °C, more preferably within the range of 3-8 °C. In a preferred embodiment of the invention, the meat product is contained within a space kept at a temperature within the range of 0-10 °C, preferably within the range of 3-8 °C, such as a refrigerator. Also, in a particularly preferred embodiment, the method comprises packaging the meat product, following the treatment with the preservatives of this invention, in a package containing instructions to store the packaged meat product in a refrigerator, preferably at a temperature within the range of 0-10 °C, preferably within the range of 3-8 °C. It is well know to those skilled in the art that packaging can be accomplished by vacuum sealing the meat in a film, by overwrapping the meat with a film, or other known methods.

[0090] An aspect of the invention is directed to the meat products obtainable by the methods of this invention. The meat products benefit from the treatment with LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, in that it enhances the shelf-life. For instance, a treated fresh meat product is characterized by having a shelf-life of at least 10 days, at least 20 days, or at least 25 days. As used herein, the shelf-life is defined as the amount of time a product remains acceptable for organoleptic, nutritional, and / or safety purposes, for the consumer or the retailer, after production, when appropriately stored, preferably when stored under refrigeration, preferably at a temperature within the range of 0-10 °C, preferably within the range of 3-8 °C.

[0091] Another aspect of the invention concerns the use of LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, for use as a meat preservative and / or for use in the preservation of meat.

[0092] Another aspect of the invention concerns the use of LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, for use as a meat ingredient and / or for use as an ingredient in meat processing.

[0093] Another aspect of the invention concerns the use of LAE and BL A, and other optional components, preferably in the form of the preservative compositions as defined herein, for use as a meat surface treatment agent and / or for use in surface treatment in meat processing.

[0094] In particular, the invention concerns the use of LAE and BLA, and other optional components, preferably in the form of the preservative compositions as defined herein, for

[0095] i) reducing bacteria counts in a meat product; and / or

[0096] ii) protecting a meat product against spoilage by bacteria; and / or

[0097] iii) extending the shelf-life of a meat product; and / or

[0098] iv) preventing discoloration of a meat product; and / or

[0099] v) ) inhibiting the growth of bacteria in a meat product; and / or

[0100] vi) improving the safety of a meat product.

[0101] In another aspect the bacteriostatic and / or bactericidal effects referred to above are in respect of bacteria known to spoil meat products kept under conditions of refrigeration, as defined herein elsewhere. In a one embodiment of the invention, the bactericidal or bacteriostatic effect is in respect of one, two, or at least three of the species of bacteria defined herein.

[0102] The details and preferred embodiments of these aspects of the invention will be readily understood by those skilled in the art based on the foregoing detailed descriptions of the preservative composition and products containing them.

[0103] Thus, the invention has been described by reference to certain embodiments discussed above. It will be recognized that these embodiments are susceptible to various modifications and alternative forms well known to those of skill in the art.

[0104] Many modifications in addition to those described above may be made to the structures and techniques described herein without departing from the spirit and scope of the invention. Accordingly, although specific embodiments have been described, these are examples only and are not limiting upon the scope of the invention.

[0105] Furthermore, for a proper understanding of this document and in its claims, it is to be understood that the verb "to comprise" and its conjugations is used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. In addition, reference to an element by the indefinite article "a" or "an" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there be one and only one of the elements. The indefinite article "a" or "an" thus usually means "at least one". The term “about” means + / - 10%.

[0106] The following examples are offered for illustrative purposes only, and are not intended to limit the scope of the present invention in any way.

[0107] Examples

[0108] Example 1: Surface treatment of pork loins

[0109] Preparation of a preservative solution

[0110] Preservative solutions were prepared by mixing LAE (Mirenat, commercially available from Vedeqsa, Spain) and BLA (i.e., at least two parts lactic acid to one part sodium lactate) in water in the following relative amounts: 0, 2500, 5000, or 25000 ppm LAE, and 0.0, 5.0, or 15.0 wt.% BLA.[OHl] Treatment of pork loins

[0112] Pork loins were tumbled in solutions of LAE and BLA (as indicated in Table 1), cut into individual portions, vacuum packaged, and stored at 4 °C. At the days indicated in Table 1, samples were cored for LAB and APC tests to determine if the samples had expired.

[0113] Analysis

[0114] Triplicate samples of treated pork loins were tested against an untreated control consisting of untreated pork loins by microbiologic analysis at appropriate intervals of time. Of each sample, 3 areas of 10 cm2were swabbed and the swab was diluted in 10 ml sterile buffered peptone water. Where appropriate, additional dilutions were also made with the same sterile diluent. A 50 pl portion of the appropriate dilution for each sample was plated onto Tryptone Soya Agar (abbreviated as TSA, Oxoid) for total aerobic plate count (“APC”), or MRS medium (Oxoid) for Lactic acid bacteria (micro aerophilic; “LAB”). Plates wereincubated for 48 hrs at 30 °C for TSA and MRS medium. Colonies were counted using an automatic colony counter (Colyte Supercount, Synoptics, Cambridge, UK). Results were expressed as the logarithm of the number of colony forming units (CFU) / cm2. A sample was considered expired, or spoiled, once colonies reached 6 CFU / cm2.

[0115] Results

[0116] The results of the microbiological analysis are presented in Table 1. Compared to the control consisting of untreated pork loins, the shelf life was increased significantly with 5.0 wt.% BLA and 25000 ppm LAE, but not 5.0 wt.% BLA and 5000 ppm LAE. This suggested that preservative compositions with 5.0 wt.% BLA were effective at delaying spoilage at LAE concentrations above 5000 ppm.

[0117] Table 1:

[0118] Example 2: Spray treatment of pork loin cubes

[0119] Preparation of a preservative solution

[0120] Preservative solutions were prepared by mixing LAE and BLA in water in the following relative amounts: 0, 7000, 10000, 12500, or 25000 ppm LAE, and 0.0, 5.0, or 15.0 wt.% BLA.

[0121] Treatment of pork loins

[0122] Pork loins were cut into 5 cm3 cubes, surface sprayed at 20 psi with solutions of LAE and BLA (as indicated in Tables 2-3) to achieve approximately 0.5% uptake of the solution by weight, vacuum or overwrap packaged, and stored at 4 °C. At the days indicated in Table 2, samples were cored for LAB and APC tests to determine if the samples had expired.

[0123] Analysis

[0124] The uptake of preservative solution by the pork loins during the spray treatment was assessed by measuring the weight of pork loins before treatment and after treatment and calculating the relative weight increase as compared to the initial weight.

[0125] Triplicate samples of treated pork loins were tested against an untreated control consisting of untreated pork loins by microbiologic analysis at appropriate intervals of time. Of each sample, 3 areas of 10 cm2were swabbed and the swab was diluted in 10 ml sterile buffered peptone water. Where appropriate, additional dilutions were also made with the same sterile diluent. A 50 pl portion of the appropriate dilution for each sample was plated onto Tryptone Soya Agar (abbreviated as TSA, Oxoid) for total aerobic plate count (“APC”). Plates were incubated for 48 hrs at 30 °C for TSA medium. Colonies were counted using an automatic colony counter (Colyte Supercount, Synoptics, Cambridge, UK). Results were expressed as the logarithm of the number of colony forming units (CFU) / cm2. A sample was considered expired, or spoiled, once colonies reached 6 CFU / cm2.

[0126] Results

[0127] The results of the microbiological analysis are presented in Table 2, which shows APC CFU / cm2at the indicated days. Compared to the control consisting of untreated pork loins, the shelflife was increased significantly with 5.0 wt.% BLA and 7000, 10000, or 12500 ppm LAE. Shelf life was extended 10 days (i.e., from 14 to 24 days) compared to control for vacuum packed pork loins, and shelflife was extended 4 days (i.e., from 10 to 14 days) for overwrapped pork loins. This suggested that preservative compositions with 5.0 wt.% BLA were effective at delaying spoilage with LAE concentrations of 7000, 10000, or 12500 ppm.

[0128] Table 2:

[0129] Example 3: Sequential spray treatment of pork loin cubes

[0130] Preparation of a preservative solution

[0131] Preservative solutions were prepared by (i) mixing LAE and BLA in water, by (ii) mixing LAE without BLA in water, and by (iii) mixing BLA without LAE in water. LAE and / or BLA was present in the solutions in the following relative amounts: 7000 ppm LAE, and 5.0 wt.% BLA.

[0132] Treatment of pork loins

[0133] Pork loins were cut into 5 cm3cubes, surface sprayed at 20 psi with solutions of LAE and BLA (as indicated in FIGs. 1A-1B) to achieve approximately 0.5% uptake of the solution by weight, overwrap packaged, and stored at 4 °C. At the days indicated in FIGs. 1A-1B, samples were cored for LAB and APC tests to determine if the samples had expired. For sequential use of LAE and BLA, samples were sprayed with LAE solution followed by BLA solution to achieve approximately 0.5% total uptake.

[0134] Analysis

[0135] The uptake of preservative solution by the pork loins during the spray treatment was assessed by measuring the weight of pork loins before treatment and after treatment and calculating the relative weight increase as compared to the initial weight.

[0136] Triplicate samples of treated pork loins were tested against an untreated control consisting of untreated pork loins by microbiologic analysis at appropriate intervals of time. Of each sample, 3 areas of 10 cm2were swabbed and the swab was diluted in 10 ml sterile buffered peptone water. Where appropriate, additional dilutions were also made with the same sterile diluent. A 50 pl portion of the appropriate dilution for each sample was plated onto Tryptone Soya Agar (abbreviated as TSA, Oxoid) for total aerobic plate count (“APC”), or MRS medium (Oxoid) for Lactic acid bacteria (micro aerophilic; “LAB”). Plates were incubated for 48 hrs at 30 °C for TSA and MRS medium. Colonies were counted using an automatic colony counter (Colyte Supercount, Synoptics, Cambridge, UK). Results were expressed as the logarithm of the number of colony forming units (CFU) / cm2. A sample was considered expired, or spoiled, once colonies reached 6 CFU / cm2.

[0137] Results

[0138] The results of the microbiological analysis are presented in FIGs. 1A-1B. Compared to the control consisting of untreated pork loins, shelflife was increased significantly by treatment with LAE and BLA or by sequential treatment with LAE followed by BLA. Surprisingly, APC population and LAB populations were significantly lower with sequential treatment than with combined treatment.

[0139] Example 4: Sequential spray treatment of beef cubes

[0140] Preparation of a preservative solution

[0141] Preservative solutions were prepared by (i) mixing LAE and BLA in water, by (ii) mixing LAE without BLA in water, and by (iii) mixing BLA without LAE in water. LAE and / or BLA was present in the solutions in the following relative amounts: 3500 ppm (0.5X strength) or 7000 ppm LAE, and 2.5 wt.% (0.5X strength) or 5.0 wt.% BLA.

[0142] Treatment of beef cubes

[0143] Beef was cut into 5 cm3cubes, surface sprayed at 20 psi with solutions of LAE and BLA (as indicated in FIG. 2) to achieve approximately 2-3% uptake of the solution by weight, vacuum packaged, and stored at 4 °C. After 24 hours, samples were cored for shiga toxinproducing E. coli (STEC) tests. For sequential use of LAE and BLA, samples were sprayed with LAE solution followed by BLA solution to achieve approximately 2-3% total uptake.

[0144] Analysis

[0145] The uptake of preservative solution by the beef cubes during the spray treatment was assessed by measuring the weight of beef cubes before treatment and after treatment and calculating the relative weight increase as compared to the initial weight.

[0146] Triplicate samples of treated beef cubes were tested against a water treated control by microbiologic analysis at appropriate intervals of time. Of each sample, 3 areas of 10 cm2were swabbed and the swab was diluted in 10 ml sterile buffered peptone water. Where appropriate, additional dilutions were also made with the same sterile diluent. A 50 pl portion of the appropriate dilution for each sample was plated onto VRBG medium (Oxoid) for Enterob acteriaceae using a spiral plater (Eddyjet type 1.23, IUL Instruments, Barcelona, Spain). Plates were incubated for 48 hrs at 37 °C for VRBG medium. Colonies were counted using anautomatic colony counter (Colyte Supercount, Synoptics, Cambridge, UK). Results were expressed as the logarithm of the number of colony forming units (CFU) / cm2.

[0147] Results

[0148] The results of the microbiological analysis are presented in FIG. 2. Compared to the control, STEC recovery was significantly reduced by treatment with LAE and BLA or by sequential treatment with LAE followed by BLA. Surprisingly, sequential treatment resulted in significantly improved STEC reduction than with combined treatment.

[0149] Example 5: The addition of carnosic acid reduces meat discoloration

[0150] Beef trim was used for conducting a shelf-life study. The treatments and their corresponding treatment numbers are shown in Table 3.

[0151] Table 3:

[0152] The treatments were prepared fresh on the day of the experiment. The application of each treatment was performed using an Autojet (Model 1550+) spray system to which a conical nozzle (TG SSI) was attached. The pressure of the spray system was set at 20 psi (1.40 bar). The required amount of trim was placed on a wired rack to which treatment was sprayed, covering the surface of the trim. The trim was flipped and resprayed, targeting a 3-5 wt.% pickup. Within 60 seconds of treatment application, the trim was first coarse ground and then fine ground. Post-grinding, approximately 50 g of beef was used to form patties, placed on Styrofoam trays containing absorbent pads, and overwrapped with polyvinyl chloride film. Five trays were prepared and stored under refrigerated conditions (4.4°C) for each treatment. The color of a sample from each treatment group was measured using a Hunter MiniScan (L*, a*, and b*) colorimeter on days 0, 3, 6, 9, and 13 after treatment.

[0153] Ground beef color values (L*, a*, and b*) were measured. L* (lightness), a* (red / green axis), and b* (blue / yellow axis) are well known CIELAB color space values. As shown in FIG. 3, the L* value was consistent among the treatments during the shelf-life period, the b* values dropped slightly for all treatments during the shelf-life period, and the a* value significantly dropped, demonstrating the loss of red color (discoloration) during the shelf-life period. However, the reduction of a* values for ground beef treated with carnosic acid was significantly less compared to other treatments by day 13. Furthermore, Table 4 shows the change in color (AE) of the ground beef by day 13. It is evident that treatment No. 5, having 0.008 wt.% carnosic acid, 5 wt.% BLA, and 7000 ppm LAE, resulted in the lowest change in color, and significantly less color change than treatment No. 3 (5 wt.% BLA and 7000 ppm LAE).

[0154] Table 4:

[0155] The inclusion of carnosic acid significantly reduced the loss of color compared to the other treatments. Therefore, combinations of BLA, LAE, and carnosic acid can be successfully applied to the beef trims to extend shelf life and maintain the color.

Claims

1. CLAIMSWhat is claimed is:

1. A meat preservative composition comprising ethyl lauroyl arginate (LAE) and a buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof, wherein upon a 1 :4 dilution with an aqueous solvent the meat preservative composition has a LAE concentration of 7000-22000 ppm and an organic acid concentration of 2-15 wt.%.

2. The meat preservative composition of claim 1, wherein the buffered organic acid is buffered lactic acid (BLA).

3. The meat preservative composition of claim 1, further comprising camosic acid, wherein the carnosic acid prevents meat discoloration.

4. The meat preservative composition of claim 3, wherein the carnosic acid has a concentration of 0.001-0.01 wt.%.

5. A meat preservative composition comprising 35000-110000 ppm LAE and 10-75 wt.% buffered organic acid selected from the group consisting lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

6. The meat preservative composition of claim 5, wherein the buffered organic acid is BLA.

7. The meat preservative composition of claim 5, further comprising camosic acid, wherein the carnosic acid prevents meat discoloration.

8. The meat preservative composition of claim 7, wherein the carnosic acid has a concentration of 0.001-0.01 wt.%.

9. A meat preservative composition comprising 7000-2200 ppm LAE and 2-15 wt.% buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

10. The meat preservative composition of claim 9, wherein the buffered organic acid is BLA.

11. The meat preservative composition of claim 10, further comprising camosic acid, wherein the carnosic acid prevents meat discoloration.

12. The meat preservative composition of claim 11, wherein the carnosic acid has a concentration of 0.001-0.01 wt.%.

13. A method of preserving a meat product, the method comprising contacting the meat product with a preservative composition comprising:(i) a cationic surfactant present at a concentration of 7000-22000 ppm selected from the group of acid addition salts of N-a-lauroyl-L-arginine ethyl ester; and(ii) a buffered organic acid present at a concentration of 2-15 wt.% selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

14. A method of preserving a meat product, the method comprising:(a) contacting the meat product with a first preservative present at a concentration of 7000-22000 ppm in a first preservative composition, the first preservative comprising a cationic surfactant selected from the group of acid addition salts of N-a-lauroyl-L- arginine ethyl ester; and subsequently,(b) contacting the meat product with a second preservative present at a concentration of 2-15 wt.% in a second preservative composition, the second preservative comprising a buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

15. The method according to claim 13 or 14, wherein the cationic surfactant consists of LAE, and the buffered organic acid consists of BLA.

16. The method according to any one of claims 13-15, further comprising contacting the meat product with carnosic acid, wherein the camosic acid prevents meat discoloration.

17. The method according to claim 16, wherein the carnosic acid has a concentration of 0.001- 0.01 wt.%.

18. The method according to claim 15, wherein the meat product has a concentration of 35-110 ppm LAE and 0.01-0.075 wt.% BLA after contacting the composition.

19. The method according to claim 15, wherein the LAE and BLA is diluted in an aqueous solvent prior to contacting the composition.

20. The method according to claim 14, wherein subsequently comprises contacting the meat product with the second preservative composition about 5 seconds, 15 seconds, 30 seconds, 1 minute, 2 minutes, or 5 minutes after contacting the meat product with the first preservative composition.

21. The method according to any one of claims 13-20, wherein contacting comprises spraying, dipping, tumbling, mixing, or injecting the meat product with the preservative composition.

22. The method according to claim 13 or 14, wherein the preservative composition further comprises a carrier system comprising a mixture of water, an aliphatic 1 ,2-diol, and a foodgrade emulsifier.

23. The method according to claim 13 or 14, wherein the meat product comprises fish, crustacean, poultry or animal meat.

24. The method according to claim 13 or 14, wherein the meat product is selected from the group consisting of animal carcasses, animal carcass parts, fresh or raw cut meat pieces and raw processed meat products.

25. The method according to claim 13 or 14, wherein contacting the meat product comprises contacting the preservative composition to the surface of the meat product.

26. The method according to claim 13 or 14, wherein the preservative composition is incorporated in the meat product.

27. The method according to claim 13 or 14, wherein the method induces a bactericidal and / or bacteriostatic effect on one or more species of bacteria associated with meat spoilage.

28. The method according to claim 27, wherein the species of bacteria is / are selected from the group consisting of Enterob acteriaceae, lactic acid bacteria, Clostridium spp., Salmonella spp., Listeria spp., Bacillus spp., Staphylococcus spp., E. coli, Streptococcus spp, Lactobacillus spp, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia and Leptospira, in particular from Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and / or Bacillus cereus.

29. A method of reducing bacterial counts or inhibiting growth of bacteria in a meat product, the method comprising contacting the meat product with a preservative composition comprising:(i) a cationic surfactant present at a concentration of 7000-22000 ppm selected from the group of acid addition salts of N-a-lauroyl-L-arginine ethyl ester; and(ii) a buffered organic acid present at a concentration of 2-15 wt.% selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

30. A method of reducing bacterial counts or inhibiting growth of bacteria in a meat product, the method comprising:(a) contacting the meat product with a first preservative present at a concentration of 7000-22000 ppm in a first preservative composition, the first preservative comprising a cationic surfactant selected from the group of acid addition salts of N-a-lauroyl-L-arginine ethyl ester; and subsequently,(b) contacting the meat product with a second preservative present at a concentration of 2-15 wt.% in a second preservative composition, the second preservative comprising a buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

31. The method according to claim 29 or 30, wherein the bacteria are selected from the group consisting of pathogenic species of bacteria.

32. The method according to claim 31, wherein the bacteria are one or more species of bacteria selected from the group consisting of Enterob acteriaceae, lactic acid bacteria, Clostridium spp., Salmonella spp., Listeria spp., Bacillus spp., Staphylococcus spp., E. coli, Streptococcus spp, Lactobacillus spp, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia and Leptospira, in particular from Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and / or Bacillus cereus.

33. A method of protecting a meat product against spoilage by bacteria, the method comprising contacting the meat product with a preservative composition comprising:(i) a cationic surfactant present at a concentration of 7000-22000 ppm selected from the group of acid addition salts of N-a-lauroyl-L-arginine ethyl ester; and(ii) a buffered organic acid present at a concentration of 2-15 wt.% selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

34. A method of protecting a meat product against spoilage by bacteria, the method comprising:(a) contacting the meat product with a first preservative present at a concentration of 7000-22000 ppm in a first preservative composition, the first preservative comprising a cationic surfactant selected from the group of acid addition salts of N-a-lauroyl-L-arginine ethyl ester; and subsequently,(b) contacting the meat product with a second preservative present at a concentration of about 5.0 wt.% in a second preservative composition, the second preservative comprising a buffered organic acid selected from the group consisting of lactic acid and salts thereof, acetic acid and salts thereof, citric acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, tartaric acid and salts thereof, and propionic acid and salts thereof.

35. The method according to claim 33 or 34, wherein the bacteria are selected from the group consisting of pathogenic species of bacteria.

6. The method according to claim 35, wherein the bacteria are one or more species of bacteria selected from the group consisting of Enterob acteriaceae, lactic acid bacteria, Clostridium spp., Salmonella spp., Listeria spp., Bacillus spp., Staphylococcus spp., E. coli, Streptococcus spp, Lactobacillus spp, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia and Leptospira, in particular from Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and / or Bacillus cereus.

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