Journal of Food, Agriculture and Environment

Vol 7, Issue 1,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Manufacture of red line meat products with higher colour stability and improved visual attractiveness


Manuel Alvarez-Ortí *, Ricardo Gómez, José Emilio Pardo

Recieved Date: 2008-09-12, Accepted Date: 2008-12-10


One of the problems facing the meat industry is the rapid decolouration of products elaborated with paprika, known as red line meat products. To evaluate the redness loss in such products, three different paprika types were used to elaborate two fresh and two marinated products. CIELAB chromatic parameters were measured during the shelf life of these products, and redness loss at the end of this period was analysed. The use of paprika elaborated from selected varieties of pepper (Capsicum annuum L.) confers higher initial redness and better colour stability. Colour-related consumer preference for these products is also discussed.


Colour loss, paprika, red line meat products

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 1
Category: Food and Health
Pages: 16-18

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :