Conference Abstract Book

DEVELOPMENT OF CLEAN LABEL SAUSAGE PRODUCTS USING PLANT-BASED PRESERVATIVES Vasileios Pappas 1 ,Ioannis Mourtzinos 1 , Johannah Mulakal 2 Alexandros Stratakos 2 , Eleutherios Nikolaidis 3 1 Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece 2 College of Health, Science and Society, School of Applied Sciences , University of the West of England, Bristol, United Kingdom 3 FLORIDIS Meat SA, Athens, Greece KEYWORDS: clean label; natural extracts; plant-based additives; meat products; antimicrobial activity INTRODUCTION: The growing consumer demand for natural and health-conscious food choices has intensified interest in clean label products, which exclude conventional additives like preservatives. The meat industry faces the challenge of maintaining product safety, shelf life, and sensory characteristics while reducing reliance on additives. OBJECTIVES: The aimed of present research project was the development of clean label sausages cwith collaboration of industrial and academic partners by replacing synthetic preservatives (Di- & Triphosphate salts, Sodium Nitrite, Sodium Erythorbate), antioxidants, and colorants (Carminic Acid) with natural extracts derived from plant materials (lemon, vinegar powder, beet powder). METHOD: Laboratory trials were conducted to assess the antioxidant and antimicrobial efficacy of selected plant- based extracts. Sausage formulations were reformulated substituting synthetic inputs with natural counterparts. Three pilot-scale formulations (by replacing one conventional additive up to a clean label product, containing no nitrates) were produced and subjected to sensory evaluation (taste, texture, aroma, and appearance) by a trained panel. A 60-day shelf-life study was initiated, incorporating microbiological analysis at Day 0, 30, and 60 to assess the growth of spoilage and pathogenic microorganisms. RESULTS: Preliminary findings indicate that the incorporation of plant-derived additives is feasible without negatively affecting sensory properties. At day 30, microbiological data for the clean label product were as follows; total aerobic mesophilic bacteria, (30°C) 2.1 x 10 8 CFU/g, Enterobacteriaceae, <10 CFU/g, E. coli <10 XCFU/g, Salmonella spp., not detected /25 g, Listeria monocytogenes, not detected /25 g, Pseudomonas spp . <10 cfu/g, Lactic acid bacteria (30°C) 1.4 x 10 7 CFU/g, Staphylococcus spp . (coagulase +), <10 CFU/g, Yeasts and moulds (25°C), 9.0 x 10 3 CFU/g. Microbiological data for Day 60 are currently under evaluation. CONCLUSIONS: The reformulation of meat products using plant-based extracts appears to be a promising and practical approach to clean label product development. Initial findings from this study demonstrate that natural preservatives can be effectively incorporated without compromising product quality, supporting a more sustainable and consumer-oriented model of meat production. Final microbiological results will further determine the viability of this approach at an industrial level.