Advances in the study of chromogenic agents in meat products

Abstract

In order to improve the organoleptic properties, edible quality and flavor of meat products, and extend its shelf life, some additives are commonly used to guarantee the color retention of meat products. Nitrate and sodium nitrite are frequently-used chromogenic reagents, but it has been proven that their usage has potential safety risks. Excessive consumption of them can cause carcinogenesis, teratogenesis, and mutation. Therefore, the search for other effective alternatives is imminent, which has become a research hotspot at home and abroad. This paper expounds the problems in the processing of meat products and the mechanism of chromogenic reagents. The effect of chromogenic reagents on the preservation of meat products is also discussed, which provides a reference for further research on meat chromogenic reagents.