Source: Michael Fielding, MEATINGPLACE.COM, 4/15/14

USDA’s Food Safety and Inspection Service (FSIS) has added six new substances – including an antimicrobial, binder and flavoring agent – to its list of substances that are approved for use in the production of meat and poultry products.

Additionally, several have been added as new sodium-reduction substances.

The substances are:
•      An aqueous solution of citric and hydrochloric acids adjusted to a pH less than 2.5 (antimicrobial) used for both permeable and impermeable casings of meat and poultry products that can be applied as a spray, dip or immersion to casings prior to opening, removal or slicing operations;
•      Corn hull fiber as a formulation aid or as a texturizer in beef patties, turkey patties and frankfurters where binders are permitted. Its use is not to exceed 2 percent of the product formulation. It may be listed as an “isolated corn bran product,” “corn bran product” or “isolated corn product” in lieu of the term “corn hull fiber in the ingredients statement;
•      Sodium acetate and sodium diacetate mixture as a flavoring agent for various meat and poultry products. The mixture is not to exceed 0.40 percent of total formulation weight; sodium acetate is not to exceed 0.25 percent of the formulation weight; and sodium diacetate is not to exceed 0.15 percent of the formulation weight;
•      A mixture of sodium chloride, potassium chloride and sodium gluconate for use in whole muscle meats and poultry for sodium reduction “at levels sufficient for purpose.” It may be listed as “salt, potassium chloride, and sodium gluconate” in the ingredients statement;
•      A mixture of sodium chloride, sodium ferrocyanide, potassium chloride, magnesium carbonate, sodium nitrite, medium chain triglycerides (MCT) and sodium gluconate for use in whole muscle meats, meat products and poultry products for sodium reduction and curing at a level of up to 3 percent of the product formulation; and
•      Magnesium chloride, potassium chloride and salt for use as a replacement for a portion of the salt normally used in meat and poultry products. It may be listed as “Carnallite Sea Salt (magnesium chloride, potassium chloride, and salt)” in the ingredients statement.

Directive 7120.1, Revision 18, Safe and Suitable Ingredients Used in The Production of Meat, Poultry, and Egg Products, replaces the previous list that was released Dec. 18, 2013.