The life of cooked ham from factory to plate could soon be extended from between 21 and 28 days to 39 days thanks to a common bacterium.
Scientists at a meeting of the Society for General Microbiology said the life of both cooked and sliced ham could be lengthened using a common lactic acid bacterium called lactobacillus sakei. "This will allow processors to have longer production runs, leading to less wastage, and reduce the environmental impact of food waste," said Roisin Lagan from the College of Agriculture, Food and Rural Enterprise.
Cooked ham accounts for 55% of the UK cooked meat market, but processors are looking to new technologies to extend product life and grow the market. Many dairy products already use lactic acid to preserve products.
When the commercially cured, specially treated meat was tasted by a panel of consumers it was rated as tastier, with a better texture than the same ham conventionally treated, said Lagan.
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