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Maintaining meat color stability

After slaughtering, meat discoloration during storage may lead to consumer rejection, thus economical losses. Meat color is influenced by a number of factors including ultimate pH, pigment content, myoglobin and oxidative status. A discoloration of meat frequently appears after 8 days storage.

Selisseo®, a pure organic selenium has shown to reduce the speed of discoloration and increase potential storage time.

In a trial conducted at CERN, France, meat color stability of brochettes was studied. Two forms of selenium were supplied to turkeys: selenite and Selisseo®. Brochettes were processed 1 day after slaughter and a visual observation was made by a panel of experts at D8, D13 and D28. The observations allowed concluding that Selisseo® could improve by 1.5 days the time of storage, without seeing any discoloration of brochette processed from thigh and drumstick under standard slaughter and processing conditions. These supplementary days of storage would represent 54% of possible sales after 10 days. It is equivalent to a valuable saving of 0.45€/kg of brochette.

Using Selisseo ® in poultry feed helps to slow down oxidative mechanisms and insures meat color stability. Moreover, this allows extending the selling time in retail, and directly translates into higher profits for retailers.

Click on the icon below for a better understanding:

INFROGRAPHIC 4_ MEAT COLOR STABILITY