Problem: Color Change in Ground Poultry

Color degradation is another consequence of oxidation in poultry and is a limiting factor in the shelf life of many varieties of minimally-processed poultry products. Ground and mechanically separated poultry quickly turns from reddish-pink to a brownish-gray color. Oxidation of oxymyoglobin pigments to metmyoglobin pigments shifts the hue of fresh meat from an appetizing reddish-pink to brownish-gray. This change is accelerated by exposure to light and temperatures typical of retail display conditions. The increase in content of brownish-gray metmyoglobin pigments correlates with increases in TBARS. The graph below depicts the interrelationship between the shift in composition of meat pigments from oxymyoglobin to metmyoglobin and the progression of lipid oxidation reactions as measured by TBA analysis.

Solution: Extending Color Life

Addition and thorough distribution of Herbalox^® Seasoning to ground poultry (by way of direct addition) and whole muscle (by way of marinades and injection solutions) can extend shelf life by effectively neutralizing or quenching free radicals and inhibiting oxidation of oxymyoglobin pigments.