MEAT / JUICE COLOUR

How important is colour in food?

Among the organoleptic properties of food is colour, which is very important in the consumer’s perception of a food. It is very easy for foods to lose their organoleptic properties over time, such as colour in this case, sometimes even earlier than expected, which causes the consumer to have a negative perception of the food.

Why does the loss of colour occur in food?

In many of these cases, microbiological growth is directly implicated in this type of food spoilage that causes discolouration. In Amerex’s experience, it is very difficult to establish patterns with microbiological analysis in this regard, so colour measurement is what has become the thermometer of effectiveness in many cases and in an increasingly technical and systematic way.

How important is colour in meat?

For example, the importance of sulphites in fresh meat preparations, which help to provide and maintain a colour in the meat, is not lost on anyone and is of vital importance as it makes the food attractive to the consumer. However, the use of sulphites as well as other chemical additives is increasingly limited due to the health implications.

Want to see how our alternative solutions to sulphites work?

Do our natural preservatives work in fresh juices? Let’s check it.