RUBINITE™ GC Dry as a nitrite alternative in typical frankfurters

Frankfurters are one of the most famous sausages, they are generally produced from pork or beef meat but today they can be from any type of meat, poultry, or even a mix.

 

The shelf life of these types of heat-treated meat products depends on several factors. The most important ones are the quality of the used raw materials, their composition, and the growth of microflora during production time which depends on the retained heat, pH, water activity, concentration and type and number of additives. Microbial growth during storage is another factor affecting the quality of meat products, leading to spoilage and hence economic losses.

 

RUBINITE™ GC Dry, consists of a versatile food solution, of natural ingredients and plant extracts, with antioxidant properties, strong antimicrobial action against foodborne pathogens and contributes to the distinct colour we like to see in some specific cooked cured meat products.

In this study we have evaluated the efficacy of RUBINITE GC Dry as a nitrite alternative in frankfurters produced by a local meat processing company, using standard recipe.