Method that Promotes or Preserves the Desirable Color of Meat

摘要

The present invention provides a method of promoting a desirable color on the surface of a myoglobin-containing fresh meat product comprising the steps of:
supplying a container comprising a polymeric film having an oxygen barrier layer and a food contact layer;
providing a myoglobin-containing fresh meat product having a water content of at least 5 weight %; and
contacting the myoglobin-containing fresh meat product with a myoglobin blooming agent selected from nitric oxide donating compounds, nitrogen heterocycles or sulfur monoxide donating compounds, to produce a myoglobin-containing fresh meat product comprising less than 1 weight % sodium chloride, and
enclosing the myoglobin-containing fresh meat product within the container, preferably so that at least a portion of the food contact layer of the container is in contact with at least a portion of a surface of the myoglobin-containing fresh meat product.