TO INTRODUCE THE USE OF CULTURED DEXTROSE AND BUFFERED VINEGAR TO EXTEND THE SHELF LIFE OF HOUMOUS DIPS

Cooked meats, especially those marketed as ready-to-eat (RTE), present unique challenges due to their susceptibility to post-processing contamination by pathogenic microorganisms such as Listeria monocytogenes and various spoilage bacteria. The need for effective antimicrobial interventions in these products is paramount to safeguard public health and maintain product quality. In this context, buffered vinegar has emerged as a promising natural solution, offering not only significant antimicrobial and preservative benefits but also the potential to enhance the flavor and texture of cooked meat products.

Buffered vinegar is widely utilized in seasoning blends, particularly those intended for meat, poultry, and fish products. Its primary role in these applications is to act as a natural antimicrobial agent, controlling the growth of pathogenic bacteria like Listeria monocytogenes and extending the shelf life of the seasoned food products, thereby enhancing food safety and reducing the potential for costly recalls.

The two most common preservatives applied to avoid growth of unwanted mold
are natamycin and potassium sorbate.

Transglutaminase improving doner kebab binding and structural integrity.

Lysozyme is used to prevent swelling during long ripening in hard cheeses such as Grana, Montasio, Provolone, Asiago, and Emmental. It is also used to prevent gas formation by Clostridium tyrobutyricum in Edam and Gouda cheeses.