When it comes to meat and poultry, colour changes are linked to specific oxidation chemistry. Most consumers base their protein buying decisions on a fresh appearance, and equate appealing colour with quality and freshness. Since consumers make their purchase decisions based colour, manufacturers have a challenge, when it comes to maintaining a fresh appearance.
Challenge: Retaining fresh colour
Kemin products like our Acerola cherry (Malpighia emarginata) extract and blends are effective at delaying the oxidation of the iron ion in the myoglobin molecule.
Kemin Acerola cherry extract:
Kemin Acerola extract blends (combined with rosemary and green tea extracts):