Process for achieving a natural reddening and colour retention on the basis of natural spices

摘要

1. Preface to the process for achieving a natural reddening and colour retention on the basis of purely natural spices in the case of meat from animal species suitable for consumption and use of the process primarily in the case of animal dietetic products and light food products produced in accordance with the legal specifications. Almost every 4th patient over 50 suffers from problems of arteriosclerosis, the pancreas, the intestine, the gall bladder, the heart, the liver, the stomach or the kidneys. The causes and reasons are known to science. The question is posed of what more must happen until the food manufacturers start to change the technology used hitherto. We are now able to bring foods onto the market by exchange of hazardous substances for purely natural spices or additives without significant change of taste of the base product. 2. The first studies were already begun 17 years ago. Meat products were produced without addition of pork. This was the initial basis for further development. In this, until recently, reddening without salt and certain additives could not be achieved. 3. For this reason, in many studies, the natural reddening on the basis of pure spices has been developed, which is very much the obvious choice in the sector of fat-reduced, pork-free meat products and in light food products and dietetic products in the case of meat from animal species suitable for consumption.