Packaging articles, films and methods that promote or preserve the desirable color of meat

Abstract

The present invention is a method for improving the visual appearance of a food product (12) and a film (22) utilized in the method. The film includes an effective amount of a nitrogen-containing compound contained within or applied to one side of the film and adapted to contact a food item held within a food packaging container (10). Upon contacting the food item within the container, the nitrogen-containing compound forms nitrous oxide gas within the container, because of the contact of the compound with and dissolution into the juices of the food product. Thus, the physical contact of the packaging film with the food product causes a preferred reddish bloom to appear on the viewing surface (100) of the food item without effecting the appearance, performance or color of the interior of the food product.

Description

Technical field

[0001] The present invention relates to the packaging of foods, and more specifically to a method and packaging film, which are suitable for delivering materials to the surface of the food to make the food in the package have an attractive appearance. Background technique

[0002] In essence, the color of meat is the single most important quality characteristic for maintaining meat, which affects the sale of meat. Customers use color as a criterion for judging freshness. The color of the meat comes from myoglobin. The myoglobin is a complex colored protein that exists in the muscle tissue of all animals. Its biological function lies in the storage and transmission of oxygen. It accomplishes this function by reversibly combining with molecular oxygen, thereby creating an intracellular source of oxygen for mitochondria. Pork and poultry contain lower amounts of myoglobin than beef, so they are lighter in color than beef.

[0003] Myoglobin is composed of a non-prote...

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