Research Study
Retain Colour in Meat with Superior Antioxidant Efficacy
![Retain Colour in Meat with Superior Antioxidant Efficacy](https://www.foodnavigator.com/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/foodnavigator.com/product-innovations/retain-colour-in-meat-with-superior-antioxidant-efficacy/9324498-1-eng-GB/Retain-Colour-in-Meat-with-Superior-Antioxidant-Efficacy.png)
There is a growing demand for red meat globally. However, oxidation impacts the colour and odour of meat, deteriorating its quality. The colour in fresh & cured meat is influenced by myoglobin, which reacts with oxygen to give a bright cherry red colour. Further oxidation turns it to an unappealing brown colour. Kancor has developed OxiKan AE, a refined enriched extract of selective anti-oxidant molecules from rosemary with the capability to retain the fresh ‘cherry-red’ colour