Fresh meat is always preferred in a bright red colour. However, it is highly prone to oxidation and needs to be treated with an anti-oxidant to prevent from spoilage. Commercially available Rosemary extracts pose a major challenge when applied to high fat, high protein meat due to the presence of natural fat-soluble colour compounds that bond with the fats giving it a yellowish-brown colour. Kancor with its proprietary technology has developed OxiKan R, highly refined extracts of selective anti-oxidant molecules from rosemary. It has excellent oil solubility and has very low colour and odour impact on the meat application. Download the comparative colour impact study on topical application of OxiKan R and Commercial Rosemary extracts in meat.
