Cold Cuts, Cured Meats, meat analogue burger/sausages, etc.
Processed and cured meats have a long history of being colored to deliver a fresher appearance for the consumer. Healthier and more natural alternatives are increasingly sought by both manufacturers and consumers. In addition to the change in meat products, there is a rising demand for meat-free / plant based meat alternatives. Color is a very important factor in such products which otherwise lack consumer appeal.
- Starting dosage range is 0.3% – 0.6% w/w
- Carotenoid-containing colors may shift from orange to a yellow-hue in the presence of fat, heat, and shear
- pH stable anthocyanin-containing shades can be used to impart a reddish hue to meat analogues
- In raw meat products such as sausages and burgers sulphites are sometimes used as preservatives and this is a key consideration when using anthocyanin-containing color solutions
- Note the order of ingredient addition and add colors during final stages of production
- Avoid excessive processing
- Rapid cooling reduces color loss
- Overall stability and color retention is very good.