Sodium lactate is a type of salt that develops from the natural fermentation of the sugars found in corn and beets. Like all forms of salt, sodium lactate enhances the flavor of food and protects it against bacteria that can cause spoilage.

Bacteria that cause spoilage are best inhibited using a “hurdle” approach to food safety.  That is, the more steps one implements to prevent the growth of bacteria, the more likely it is that a product will remain wholesome for its full shelf life.  Sodium lactate is just one more “hurdle” (like salt) that we use to keep our products fresh.

The USDA has recently determined that although sodium lactate is a naturally derived ingredient, it is still considered a preservative, albeit a natural one.  Therefore, any product that contains sodium lactate can no longer be labeled as preservative-free.

All processed meat products are exposed to the environment after cooking, and therefore require certain measures to prevent the growth of bacteria that can cause spoilage.  Sodium lactate is a naturally derived ingredient that has been scientifically proven to prevent the growth of bacteria that can cause spoilage.At Applegate Farms we add sodium lactate to our products to ensure they remain wholesome throughout their entire shelf life.  Our turkey hot dogs were the last of our hot dog line to have sodium lactate added as a preservative.

For optimum freshness, please consume our products on or before the “use by” date printed on the package. Once the package is opened, reseal or wrap tightly and keep refrigerated below 40º at all times. The shelf life of an opened package depends upon the type of product. The following is a general guideline:
Sunday Bacon: 4-5 days
Turkey Bacon: 4-5 days
Organic Sausages: 4-5 days
Deli Meats: 4-5 days
Hot Dogs: 4-5 days
Dry Cured Meats: 1 week
Sliced Cheese: 2 weeks

Our Bacons, Hot Dogs, and Organic Sausages freeze very well and can be kept frozen for up to 6 months. Our Deli Meats can also be frozen for up to 6 months.

Carrageenan, which is derived from red seaweed (Chondrus Crispus), activates extracted protein in the meat to help it bind together when formed. As the meat cooks, the heat forms a gel network, increasing moisture retention and improving the sliceability of the product. Without the addition of carrageenan, there is an increased chance that the protein in the meat "will release water during the cooking cycle, leaving pockets of water between the cooked meat and the casing. Not only is this excess water unappetizing when the product is sliced, but it contributes to microbial growth as well". (Scott Hegenbart, New Product Design, September 1991)

The U.S Food and Drug Administration approved food grade carrageenan for GRAS (Generally Regarded as Safe) status with no known toxicity or carcinogenic properties.

Fermented sausages, such as salami and pepperoni, are inoculated with a starter culture. This lactic acid bacteria, which is collected from raw fermented sausage, is added to ground meat in powdered form in the same way that yeast is added to bread dough. Dextrose, a simple sugar derived from corn, provides a readily available source of energy which is easily digested by the bacteria.

During the fermentation process, the sugar is converted to lactic acid. Lactic acid provides the sausage with its characteristic tangy flavor. It also lowers the pH of the product which does two very important things – it develops color and a firm structure, and it inhibits the growth of undesirable microorganisms.

Our lactic acid starter culture is not derived from dairy sources and is therefore safe for people with milk allergies. The lactic acid created by the fermentation process, is naturally occurring in the human body and does not contain milk protein.