Chapter 13 - Applications of different curing approaches and natural colorants in meat products

Abstract

An attractive color is a key reason for buying meat products or their meat-free alternatives. The central principle behind the appealing red color of meat products is the stabilization of red myoglobin by nitrogen monoxide. Most commonly, nitrite-containing curing salts are used for this purpose. Due to consumer disapproval and toxicological considerations, natural and nitrite-free alternatives based on natural pigments from vegetable and fruit sources are established in the market. In meat-free alternatives, analogously, natural solutions based on the leghemoglobin pigment and fruit and vegetable products are used. Practically proven natural solutions are presented.