International Journal of Clinical & Medical Surgery

CUT of Meat and Support of Avoiding Coloring Agents in your Food

Abstract

Fahim Aziz Eldein Shaltout

Color is an important factor in evaluating the quality of meat products. Adding the food color fixatives to meat products, which can optimize their appearance and improve their quality. In traditional meat products, nitrite is usually added as a coloring fixative, which will seriously threaten human health. Nowadays, food coloring substitutes are the popular development direction of coloring fixatives for meat products. Types of food coloring agents, Natural: as Orange yellow beta carotene from green plants, Red color from red beet juice and Red oleoresin from paprika. Synthetic as Carmines, and Carmoisine.

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