Activated lactoferrin (ALF) is a new form of a naturally occurring protein from milk that acts as a powerful deterrent to pathogenic bacteria that may be present on a meat surface. Considered generally recognized as safe (GRAS) by the Food and Drug Administration and recently approved by the U.S. Dept. of Agriculture for use on fresh beef, ALF can be sprayed onto carcasses to help prevent bacterial contamination during processing or can be applied to a subprimal or finished beef surface prior to…

Table 1—Multifunctionality of lactoferrin. Adapted from Naidu (2000).

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