The basic colour which naturally occurs in Meat is called Myoglobin, imparting the Red/Pink hue which we all know and expect. Enzymatic Activity can change the structure of the Myoglobin, the rate of this activity being influenced by Oxidation or Reduction.
In fresh meat, controls such as vacuum packing or preservation assist in maintaining the Myoglobin levels, however in processed meat it is necessary to replace the Myoglobin with a substitute colour, which returns a colour to the product that the human eye anticipates.
EPSACAR Red Colours are specifically designed to withstand the processing parameters of all Meat Products, maintaining excellent stability in a variety of conditions, imparting a bright and clear hue.
