Research Study

Retain Colour in Meat with Superior Antioxidant Efficacy

Format: PDF file | Document type: Research Study

Retain Colour in Meat with Superior Antioxidant Efficacy

There is a growing demand for red meat globally. However, oxidation impacts the colour and odour of meat, deteriorating its quality. The colour in fresh & cured meat is influenced by myoglobin, which reacts with oxygen to give a bright cherry red colour. Further oxidation turns it to an unappealing brown colour. Kancor has developed OxiKan AE, a refined enriched extract of selective anti-oxidant molecules from rosemary with the capability to retain the fresh ‘cherry-red’ colour

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