Growing sales in both the U.K. and the U.S. indicate refrigerated foods continue to please consumers seeking foods that provide convenience and quality benefits. These products are processed to less than sterile conditions and require little to no consumer preparation time.
Granted, convenience and flavor are major selling points, but the safety of these products is of utmost importance. Processors must formulate meat products to prevent the growth of both spoilage microorganisms and pathogens such as Listeria monocytogenes. Fortunately, ingredient suppliers provide an arsenal of antimicrobials and antioxidants that promote the safety and sensory quality of processed meat and poultry products. Some are tried and true, while newer ingredients and technologies are increasing in usage.