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minute spray of sorbate solution to the surface of cured hams. They found that hams treated with potassium sorbate had 30 to 60 days longer resistance to mold than untreated hams. Sorbate did not affect aroma, flavor, saltiness, or overall acceptance of hams. Sorbate was shown to be a potential benefit to consumers by slowing growth of unsightly, unnecessary molds on cured meats.
As a result of this research, a food chemical company is petitioning the PDA to clear potassium sorbate for use on dry cured meats. Researchers said that if approved, sorbate use could provide protection from potentially undesirable molds and give added shelf life to cured meats.
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