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Maintaining Color and Flavor in Meat and Poultry: Solutions for Freshness and Quality

Posted January 27, 2025

Many consumers base their meat and poultry buying decisions on a fresh appearance and equate appealing color with quality and freshness.1 A study on the role of color in food states that "food color affects the consumer's ability to correctly identify flavor, to form distinct flavor profiles and preferences, and dominates other flavor information sources, including labeling and taste."2

Consumers Link Meat Color to Freshness

Since color is the consumer's most important cue to freshness, meat and poultry manufacturers have a challenge when it comes to maintaining a fresh appearance.3 Understanding the cause of off flavors and off-colors is crucial for manufacturers to address these challenges and determine the best solution.

Stable oxymyoglobin (MbO2) imparts bright red color that is considered a mark of freshness and is formed and maintained in an oxygen-rich environment. Over time, the continuous oxidation transforms the myoglobin into metmyoglobin (MMb+), imparting a brown color, a cue to consumers that the meat is no longer fresh. When added to meat and poultry, certain ingredients can help delay oxidation such as acerola cherry extract (Malpighia emarginata) and other plant-derived extracts.

Color is also influenced by the age of the animal, the species, sex, diet, and even the exercise it gets.4 For instance, meat from older animals is darker in color because myoglobin levels increase with age.

Oxidation Causes Off-Flavors in Meat and Poultry

Meat and poultry products are an important part of the human diet, but like other food items, they are susceptible to flavor degradation.5 Consumers often choose meat and poultry based on color, but if these products do not consistently provide fresh flavor, repeat purchases may decrease. Rancidity, which arises from the oxidation of lipids, represents a significant challenge in preserving fresh and desirable flavors.  

Lipid oxidation is a chain reaction that occurs in the presence of oxygen. During lipid oxidation, unsaturated fatty acids react with oxygen to form lipid hydroperoxides, which later degrade into molecules such as aldehydes and ketones. These molecules are responsible for the off-odors and off-flavors in meat and 

Color and Flavor Solutions for Meat and Poultry Manufacturers

At Kemin, our color and flavor protection solutions feature plant-derived extracts such as acerola extract, rosemary extract, and blends of rosemary and green tea extracts. These plant-derived ingredients assist meat and poultry manufacturers in delaying oxidation and preserving the fresh color, aroma, and flavor of their products, while maintaining a clean and simple label. 

Learn more about our solutions


References

1. Packaged Red Meat, U.S. Mintel, 2023

2. Lawrence L. Garber Jr., Eva M. Hyatt & Richard G Starr Jr. (2000) The Effects of Food Color on Percieved Flavor, Journal of Marketing Theory and Practice, 8:4, 59-72, DOI: 10.1080/10696679.200.11501880

3. https://www.meatpoultry.com/articles/21140-meat-sells-at-first-sight

4. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/color-meat-and-poultry

5. Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants (Basel). 2019 Sep 25;8(10):429. doi: 10.3390/antiox8100429. PMID: 31557858; PMCID: PMC6827023.


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