Colour Stability Study on Cooked Pork Meat Using OxiKan AE
There is a growing demand for red meat globally, and with the increase in average consumer income, USDA is predicting a robust growth of 2% in global meat consumption over the next few years. Animal flesh is made up of muscle tissue, fibres, connective tissue and adipose tissue (fatty tissue). The muscle tissue is generally known as lean meat and the muscle cells consists of water, proteins, minerals, vitamins, a red protein called myoglobin and fat. Colour and odour, the two main attributes widely recognised to evaluate the quality of meat are severely affected by oxidation, thus deteriorating the quality of meat.
Meat colour is the most important factor in the purchase decision of the consumers, as it is the easiest parameter to judge the quality and shelf-life of meat. The colour in fresh and cured meat is influenced by myoglobin. It is a water soluble protein that helps store oxygen for aerobic metabolism in the meat muscles and contains a non-protein portion which has an iron atom. The theory behind colour loss in meat is that when its surface is exposed to air, the oxygen reacts with the iron atom and binds to it, forming oxymyoglobin which gives it the bright cherry red colour. Both myoglobin and oxymyoglobin are very susceptible to oxidation and can turn into an unappealing brown colour by forming metmyoglobin. Previously, companies used vacuum packaging to control the colour of the meat, but the absence of oxygen limited the formation of oxymyoglobin which gives the meat a ‘cherry-red’ colour most preferred by consumers.
Retain Colour in Cooked Meat with Superior Antioxidant Efficacy
OxiKan AE is a highly refined enriched extract of selective anti-oxidant molecules from rosemary with a superior antioxidant efficacy. It has fat soluble and water soluble antioxidant molecules that can provide dual activity of colour retention and lipid oxidative stability in meat. OxiKan AE is a beige coloured free-flowing powder which can be easily applied to any type of meat.
Colour Stability Study on Cooked Pork Meat Using OxiKan AE and Ascorbic Acid
To compare the activity of OxiKan AE with synthetic antioxidant Ascorbic Acid in the effect on colour retention in cooked pork meat.
Fresh Pork Meat was selected and divided equally into two portions.
Control – To one portion 0.5% Ascorbic Acid was added along with 1 – 2% common salt with 6% saltpeter, 0.5 – 1% dextrose and blended, then rolled into an oval ball, vacuum packed, labelled and kept at -4˚C for 12 hours.
Sample – To one portion 0.5% OxiKan AE was added along with 1 – 2% common salt with 6% saltpeter, 0.5 – 1% dextrose and blended, then rolled into an oval ball, vacuum packed, labelled and kept at -4˚C for 12 hours.
Both the control and sample was then cooked by immersing in hot water maintained at 70˚ – 80˚C for about two hours’ time. The cooked meat was then cooled and refrigerated for a period of time. At which time, it was then sliced and exposed to ambient conditions to observe the level of colour oxidation.The colour of the meat was evaluated after two hours of exposure by visual examination and colourimeter analysis.
Comparison of Antioxidant Activity of OxiKan AE and Ascorbic Acid on the colour retention in cooked pork meat
Xrite Colourimeter Reflection Spectrum below shows that the Sample (cooked pork meat with OxiKan AE) is brighter than the Control (cooked pork meat with Ascorbic Acid). The colourimeter reflection spectrum compares the hues of the sample against the control and evaluates if it has a brighter or darker hue. If the sample is within the green-blue region of the spectrum, it indicates a darker hue and if it falls under the yellow-red region it indicates a brighter hue. In this case, the sample is clearly within the yellow-red region and has a brighter colour than the Control which makes it more visually appealing to the consumers.
From the study it is evident that OxiKan AE, Kancor’s enriched extract of selective antioxidant molecules of rosemary and acerola cherry is more effective than synthetic ascorbic acid in preventing colour oxidation of meat.