The impact of additives on the quality of meat Home News Industry News
The impact of additives on the quality of meat

    Only under the backing of the additives, the meat industry in order to obtain rapid, considerable development can be said that the additive is an important pillar to promote the rapid development of the meat industry. The commonly used additives in meat agent of hair color and hair color additives, coloring agents, preservatives, antioxidants, thickeners, emulsifiers, etc..


    Colorants: In meat production, in order to make the products have bright red meat, often use a coloring agent. Most domestic use of red pigment, including natural and artificial synthesis of two categories. The natural pigments extracted from plants or secretion by microorganisms derived, especially in the Monascus pigment is most common. The red pigment is safe and non-toxic additives, no adverse effects on the animal. Monascus pigment in meat processing, in particular, is especially useful to use a higher fat content products. The red pigment protein has good color stability, therefore, can give the meat unique "red meat". Monascus pigment, while in the formation of synthesis of glutamate substances, with the role of flavor. Synthetic pigment made from raw materials to coal tar dye. According to Chinas use of food additives and their dosages standards published, permission to use a synthetic red known as the consumption of red on the 6th, the consumption of red, carmine.

    Preservatives: Potassium sorbate, organic acids, nisin (of Nisin), sodium lactate and other commonly used preservatives in the meat. Recently it was suggested that the best statement of the combined effect of several preservatives, such as Nisin inhibiting Gram-positive bacteria, Gram-negative bacteria of the sodium lactate suppression of citric acid of these two strains work, EDTA with Nisin suppression Gram positive bacteria, through the combined use effect of the synergy between them better.


    Antioxidants: Many types of antioxidants, naturally occurring, such as vitamin C, vitamin E, and so has a good anti-oxidant effect. Other meat products commonly used in anti-oxidants C fat of gallic acid, tocopherol (VE), butylated hydroxyanisole (BHA), butylated hydroxyl toluene (BHT).


    Is the development trend of the future food industry to replace synthetic antioxidants with natural antioxidants. At present, domestic and international research and development of natural antioxidants licorice antioxidants, polyphenols, rosemary extract, phytic acid class. Development of practical, efficient, low-cost natural antioxidants will be the focus of anti-oxidant research.


    Thickener: Thickener, also known as excipients, viscosity agents, the substance of the physical properties or morphology of the improvement and stability of meat. The meat used in the thickener include starch, modified starch and carrageenan. Meat by adding starch, water holding capacity for the products, tissue morphology have good results. Heating cooking, the starch granules absorb the fat to melt into liquid, reduce fat loss, increase yield. Modified starch, regardless of adding cold water and hot water can be dissolved in water in a short time expansion, therefore, native starch, modified starch alternative, used in the processing of sausage products and ham products, can significantly improve the organizational structure of the products, sliced , taste and juiciness. Carrageenan and agar has a unique solidification, which is an important reason for carrageenan has a wide range of applications. Carrageenan and protein binding, added to meat products in the heating performance of a full gelation, forming a huge network structure can keep the products in large amounts of water. Reduce the loss of meat, and has good flexibility and toughness. Thereby increasing the production rate of products. Carrageenan to prevent the loss of salt soluble myosin and actin, inhibit the dissolution and volatilization of the flavor ingredients.


    Emulsifier: Emulsified emulsifier enables ingredients in the sausage, sausages, fish sausage, fish cake, canned meat production, mixing, prevent fat segregation, but also improve the water retention of the products, to prevent the products analysis of water, to avoid cooling contraction and hardening to improve the organizational status of the products, to make the product more flexible and increase the whiteness of the product, improve the tenderness, and improve the flavor of the products, improve product quality. At the same time, adding emulsifiers to improve the packaging film (casings) and easy strippable. In short, adding an appropriate amount of emulsifier product shelf life, taste and appearance of great significance in meat. At present, the most widely used in the production of sausages, meat and fish products, soy protein, sodium caseinate, polyglycerol fatty acid ester and sucrose fatty acid ester.


    With the continuous development of the meat industry, the industry more higher requirements for food additives, which also contributed to the constant improvement of the food additive update, meat preservative will be efficient, natural, biological direction, these types of additives will gradually or in part, to replace synthetic chemical additives currently in use. Many plant extracts not only has a preservative effect, and its antioxidant effect is very significant. Meat food additives as a required content of the processing of meat products, has an irreplaceable role in great efforts to develop new, environmentally friendly, efficient, excellent and safe food additive, it helps the meat industrys progress and the entire meat the prosperity of the industry.

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