Sodium Lactate Approved in Minced Meats

January 26th, 2011 No Comments »

The recent update to European directive 95/2/EC means that Sodium Lactate has been approved for use in fresh minced meats.

Sodium lactate extends the shelf life of minced meat by preventing bacterial spoilage. It can also slow down the rate of colour change and keeps a pleasant taste as it acts as a buffer to keep the pH constant.

View the specification for Sodium Lactate here.

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