By Sara Miller, NoCamels -
A meat seasoning created by researchers at the Hebrew University of Jerusalem forms a seal on top of the food, preserving it for longer by preventing the quality, taste and smell from deteriorating.
Prof. Oren Tirosh, a specialist at the university in biomechanics (the mechanical principles of living organisms), leads the MeatCrust team that is based at the school’s tech startup hub Yissum.
The proprietary seasoning forms a crust over the meat that acts as a semi-natural antioxidant, the team tells NoCamels. Antioxidants are compounds that can deter the process of lipid oxidation (also known as lipid peroxidation), which is when fatty acids in meat react with oxygen to cause rancidity.
“This meat crust helps prevent undesirable off-flavors linked to lipid oxidation, a key factor in deteriorating non-microbial meat product quality,” the team says.
In fact, they say, the seasoning “significantly reduces” the process of lipid oxidation in meat. The lipid oxidation process is facilitated by multiple factors, including cooking, storage and even digestion.
According to the World Health Organization, around 600 million people across the globe suffer from foodborne illnesses every year, and 7.5 percent of all annual deaths are caused by them. This, the WHO says, is the equivalent of almost one third of the annual global deaths caused by road traffic accidents.
The seasoning will be easily added in powdered form to various foods, according to the researchers, providing a fast, green and cost-effective method of preservation.
“Unlike traditional synthetic preservatives, MeatCrust offers a clean-label solution for meat preservation,” the team says.
It says that while other methods used to stop foods from becoming rancid focus on just that, the crust has a dual function – working both as a preservative and a seasoning.
The team is currently in the process of refining the seasoning formula to reach the intended taste profile. The seasoning does include salts and sugars, both long used as preservatives for food, but the team says the exact composition is still secret and will be finalized in the near future.
The meat preservation market was valued at more than $2 billion dollars in 2021, according to international research company Grand View Research, and is set to grow at an annual rate of almost 4 percent in the coming years.
The team says the decision to develop the seasoning stems from an increased demand for natural, clean-label meat products, which has also triggered a decline in the use of synthetic products to stop meat from spoiling in favor of natural preservation processes.
Furthermore, the team says, it was motivated by the desire to find safer solutions for meat preservation that avoid the risks associated with common preservatives such as nitrates.
The US Environmental Protection Agency and the International Agency for Research on Cancer have both defined N-nitrosamines, which are formed by nitrates, as carcinogens.
According to the Society of Pharmaceutical Sciences and Research, artificial preservatives can cause other serious health conditions such as asthma, hyperactivity and even neurological harm.
The team says that Tirosh “is committed to pioneering solutions that not only address the risks posed by traditional preservatives but also pave the way for a future where natural, sustainable, and safe food preservation methods redefine the landscape of the meat industry.”
The professor is also working on the development of new antimicrobial (substances used to prevent or treat infections) particles that would also improve food safety – specifically preventing the growth of clostridium botulinum, the bacteria that causes botulism, in processed meat.
He has also engineered bioactive nanoparticles whose advanced antioxidant qualities can help preserve other protein food sources, including fish-based products.
“As the industry pivots from synthetic preservatives to transparent, clean labels, innovative preservation methods take center stage,” says Dr. Ilya Pittel, Vice President of Business Development at Yissum.
“Prof. Tirosh’s lab at the Hebrew University leads this mission, uncovering solutions for safe, sustainable, and consumer-friendly food preservation.”
The researchers are currently filing patents to protect the MeatCrust technology, which Pittel calls “groundbreaking.” They are also seeking partners for collaboration, further research and help in commercializing the technology.
“The goal is to establish a strong presence in the market and offer a compelling solution for natural, clean-label meat preservation,” the team says.
