Shelf Life Extension of Roast Beef with Nisin and Rosemary Extract

Roast Meat

Meat

Product Type: Roast Beef (Sliced, Vacuum Packed)

Solution: Nisin applied via surface spraying post-roasting

Region: Europe (Clean Label Meat Preservation Program)

Combination: Combined with rosemary extract for natural antioxidant and antimicrobial synergy

Application of Nisin in Roast Beef

Introduction: Roast beef is a popular delicatessen item, valued for its savory flavor and tender texture. However, due to its high moisture and protein content, it is prone to microbial contamination during slicing and packaging. Consumers and retailers increasingly seek extended shelf life without synthetic preservatives. This study demonstrates how Nisin, in combination with natural plant extracts, provides an effective clean-label solution.

Problem: Vacuum-packed roast beef typically has a refrigerated shelf life of around 12 days at 4°C. Common issues include microbial growth of Listeria monocytogenes, Brochothrix thermosphacta, and lactic acid bacteria, leading to off-odors, slime formation, and safety concerns. The challenge was to extend shelf life and improve safety while retaining premium sensory quality.

Solution: After roasting and slicing, the surface of the beef was sprayed with a solution containing 700 IU/g Nisin. Additionally, rosemary extract was included for its natural antioxidant and mild antimicrobial properties. The beef was then vacuum-packed under hygienic conditions. This approach offered dual protection against spoilage and pathogenic bacteria while maintaining clean-label positioning.

Results:

Shelf Life Extension: Shelf life was extended from 12 days to 32 days at 4°

Microbial Control: Effective inhibition of Listeria monocytogenes, Brochothrix thermosphacta, and lactic acid bacteria growth throughout the storage period

Sensory Stability: Roast beef maintained its natural flavor, tenderness, and reddish-brown color, with no development of off-flavors or oxidative rancidity

Clean Label Benefit: Use of Nisin and rosemary extract provided a preservative strategy that avoided synthetic chemicals, aligning with consumer demand for natural solutions

Conclusion: By applying Nisin in combination with rosemary extract, the shelf life of sliced roast beef was nearly tripled while maintaining premium quality and ensuring safety. This clean-label approach allows manufacturers to meet retailer requirements for longer shelf life, reduce waste, and strengthen consumer trust in natural meat preservation technologies.

Natural Protective Solutions

Rosemary Extract

A Natural Antioxidant and Antimicrobial for Food, Cosmetics, and Nutraceuticals

Rosemary Extract is a natural plant-derived antioxidant and antimicrobial agent, primarily standardized to carnosic acid and carnosol. It is widely used in food preservation, cosmetics, and nutritional supplements to delay oxidation, prevent rancidity, an

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Nisin

A Natural, Heat-Stable Food-Grade Antimicrobial Peptide for Extended Shelf Life

Nisin is a natural antimicrobial peptide produced by Lactococcus lactis. It is widely used as a food preservative to inhibit Gram-positive bacteria and spore-formers, including Clostridium botulinum and Listeria monocytogenes. With excellent heat stabilit

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