Red color in cured meats

Color fixation reddish in the cured meats, that is, they were exposed to nitrite(NO²), is due to the pigment nitrosilhemochrome, which is the heat-denatured form of nitrosomyoglobin, formed from the reaction of nitric oxide (NO), coming from nitrite (NO2) and myoglobin naturally present in meat.

The correct and stable cured color is achieved with the use of adequate amounts of nitrites, ensuring an efficient conversion of NO² into NO with the use of reducers or acidulants and cooking the product at a minimum temperature of 55°C, which is required to stabilize the reddish pigmentation of a cured product.

The deterioration of the red pigment in cured meats is caused by exposure to light and oxygen. These two factors act in combination to oxidize and discolor the product. Therefore, the ideal is to store the product in vacuum packaging that does not allow light to pass through. Consumers generally like to see the product when making a purchase, so the use of transparent packaging is an important requirement, thus it is necessary to inhibit the discoloration of cured products using other devices. We have listed some of them below.

Antioxidants – the use of antioxidants in cured meats is mainly focused on controlling the oxidative rancidity of fats. Antioxidants react with free radicals and directly reduce the oxidative process. Lipid oxidation, or rancidity, in addition to degrading the flavor, can also contribute to color deterioration. Many natural antioxidants are effective. These antioxidants include pomegranate byproducts, grape seed extract and extracts of rosemary, oregano, onion, garlic, sage and several other spices and herbs. The choice of antioxidant to be used is determined by factors such as effectiveness, cost and effect on the taste of the product.

Synergistic antioxidants – These are ingredients that exert their antioxidant function indirectly, that is, they do not react directly with oxidative free radicals, but generally through metal chelation. These include phosphates, citric acid and erythorbate.

Reducing agents – are the compounds that provide reducing chemical conditions in food, which are capable of uniting with free oxygen and preventing oxidative reactions. Modern meat processing techniques almost always require the use of reducing agents, such as sodium erythorbate and sodium ascorbate, as they are compounds with multiple action, function as reducing antioxidants and accelerate curing by reducing NO² (nitrite) into NO (nitric oxide), which is the key component in fixing the reddish color of cured meats.