SI23754A - Protection of color, coloring and antioxidative and anti-microbial protection of meat and meat products - Google Patents

Abstract

Color protection, coloring and antioxidant and antimicrobial protection of fats and fat-containing foods, especially meat and meat products according to the invention is carried out by adding a synergistic mixture of active ingredients based on plants of the labiate family and/or acerola extract and/or natural red dyes, preferably beetroot extract, and optionally to improve antimicrobial efficacy by adding green tea extract and/or olive leaf extract and/or citrus extract and/or hop extract and/or carrot extract. The natural red dye, preferably beetroot extract, is optionally pre-added with paprika oleoresin and/or carrot extract and/or turmeric extract and/or safflower extract, after which the dye mixture is stabilized by adding rosemary extract and/or CITREM emulsifier and/or citric acid and/or ascorbic acid and/or acerola extract and/or rosehip extract and/or tocopherols (mixed or individual isomers) and/or lemon extract and/or green tea extract and/or EDTA. The stabilized dye mixture can also be used alone for dyeing meat as a substitute for carminic acid and carmine. To improve the distribution in meat or meat products, salt, maltodextrin, dextrose or another food-approved carrier and/or food-approved emulsifier and/or food-approved anti-caking agent is added to the synergistic active ingredient mixture. The synergistic mixture contains 0-50 percent carnosic acid and/or 0-50 percent rosmarinic acid, 0-30 percent ascorbic acid, 0-20 percent anthocyanins and/or 0-5 percent betanins. The mixture is added to meat and meat products in such a dosage that the total concentration of active ingredients (carnosic acid and/or rosmarinic acid and/or ascorbic acid and/or anthocyanins and/or betanin) in the meat or meat product is at least 1 ppm. The protected meat and meat products retain their fresh, pink color, texture, taste and fresh smell.

Description

PAINT PROTECTION, PAINTING AND ANTIOXIDATIVE AND ANTIMICROBIOLOGICAL PROTECTION OF MEAT AND MEAT PRODUCTS

The subject of the invention is the protection of color, dyeing and antioxidant and antimicrobial protection of meat and meat products with a mixture of plant extract of the oral family and / or acerola extract and / or natural red colorant, preferably red beet extract, and optionally for improving the antimicrobial efficiency by adding green extract and / or olive leaf extract and / or citrus and / or hop extract and / or carrot extract. The combination of extracts works synergistically and gives better color protection and antioxidant and antimicrobial protection of the product. Natural red colorant, preferably red beet extract, is optionally pre-added with pepper oleoresin and / or carrot extract and / or turmeric extract and / or safflower extract, after which the colorant mixture is stabilized by the addition of CITREM citrus / rosemary / emulsifier or CITREM emulsifier and / or ascorbic acid and / or acerola extract and / or pomegranate and / or tocopherol extracts (mixed or single isomers) and / or lemon and / or green tea extract and / or EDTA. A stabilized dye mixture can also be used independently to dye meat as a substitute for carminic acid and carmine.

Lips are rosemary, sage, lemon balm, oregano, walleye, mint, thyme and more. The main active substances in the extracts of the plants of the oral family are camosolic acid, camosole, rosemary acid and their derivatives. Camosoleic acid and camosole are oil-soluble, while rosemary acid is a water-soluble active substance. The lipid extract of the plants of the lipid family contains from 0-100% by weight of camosolic acid and 0-20% by weight of camosole. The water-soluble plant extract of the lipid family contains 0-100% by weight of rosemary acid.

The main antioxidant ingredient in acerola extract is ascorbic acid. Extracts with different ascorbic acid content, usually from 17 to 30%, are commercially available.

Natural red dyes include anthocyanins isolated from various plant materials and betanins isolated from red beets.

In the context of the invention, all types of fresh meat are considered as meat and all meat products.

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-2 Meat and meat products are subject to discoloration, microbial deterioration and fat oxidation, which results in a change in taste, odor and color. At the same time, they lose their nutritional value. In order to prevent or slow down the deterioration process, apart from thermal processes, various synthetic additives are used as antioxidant and / or microbiological agents: ascorbic acid and its salts, iso-ascorbic acid and its salts, sodium acetate and others. An alternative to synthetic is natural antioxidant and / or antimicrobial agents that have the following advantages: quantum satis principle, 100% natural, GRAS status. The present invention provides for the protection of color and the coloring of meat and meat products with a synergistic mixture based on plant extract of the lipid family and / or acerola extract and / or natural red dyes, preferably red beet extract. Natural red colorant, preferably red beet extract, is optionally pre-added with pepper oleoresin and / or carrot extract and / or turmeric extract and / or safflower extract, after which the colorant mixture is stabilized by the addition of CITREM citrus / rosemary / emulsifier or CITREM emulsifier and / or ascorbic acid and / or acerola extract and / or pomegranate and / or tocopherol extracts (mixed or single isomers) and / or lemon and / or green tea extract and / or EDTA. A stabilized dye mixture can also be used independently to dye meat as a substitute for carminic acid and carmine.

The main active substances in the extracts of the plants of the oral family are camosolic acid, camosole, rosemary acid and their derivatives. Antioxidants act as donors to the hydrogen atom. The main antioxidant ingredient in acerola extract is ascorbic acid, and the main active ingredients in red dyes are anthocyanins and betanin in red beet extract.

The object and object of the invention is the protection of color, dyeing and antioxidant and antimicrobial protection of meat and meat products with a synergistic mixture of active ingredients based on plant extracts of the oral family and / or acerola extract and / or natural red dyes, preferably red beet extract and optionally for improving antimicrobial efficacy by the addition of green tea extract and / or olive leaf extract and / or citrus extract and / or hops extract and / or carrot extract. Natural red colorant, preferably red beet extract, is optionally pre-added with pepper oleoresin and / or carrot extract and / or turmeric extract and / or safflower extract, after which the colorant mixture is stabilized by the addition of CITREM citrus / rosemary / emulsifier or CITREM emulsifier and / or ascorbic acid and / or acerola extract and / or pomegranate and / or tocopherol extracts (mixed or single isomers) and / or lemon and / or green tea extract and / or EDTA. A stabilized dye mixture can also be used independently to dye meat as a substitute for carminic acid and carmine.

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-3 Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products can be used in combination with all possible packages, such as: normal packaging, vacuum skin packaging, active packaging, active packaging with acid regulation additives , packaging in foil with the addition of protective new, packaging with all forms of modified atmosphere, packaging in controlled atmosphere and others.

According to the invention, the problem is solved by protection according to an independent patent claim.

The invention will be described by way of example examples.

According to the invention, the problem is solved by color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products with the addition of a synergistic mixture of active substances based on lipstick extract and / or acerola extract and / or natural red dyes, the mixture containing from 0-50% camosolic acids and / or 0-50% rosemary acid, 0-30% ascorbic acid, 0-20% anthocyanins and / or 0-5% betanins. Natural red colorant, preferably red beet extract, is optionally pre-added with pepper oleoresin and / or carrot extract and / or turmeric extract and / or safflower extract, after which the colorant mixture is stabilized by the addition of CITREM citrus / rosemary / emulsifier or CITREM emulsifier and / or ascorbic acid and / or acerola extract and / or pomegranate and / or tocopherol extracts (mixed or single isomers) and / or lemon and / or green tea extract and / or EDTA. A stabilized dye mixture can also be used independently to dye meat as a substitute for carminic acid and carmine.

Optionally, green tea extract and / or olive leaf extract and / or citrus extract and / or hops extract and / or carrot extract may be added to the mixture to improve antimicrobial efficacy, the green tea extract containing 0-100% epigallocatechin gallate, olive leaf extract contains 0-100% oleuropein, citrus extract contains 0-100% total citrus bioflavonoids, hops extract contains 0-100% alpha and beta acids, and carrot extract contains falcarindiol as active ingredient. To the mixture may be added edible salt, maltodextrin, dextrose or other dietary acceptable carrier and / or diet-approved emulsifier and / or diet-approved anti-caking agent, which makes sense in terms of better distribution in meat and meat products.

By adding the aforementioned synergistic mixture of active ingredients, protected meat and meat products retain a fresh, pink color, texture, taste and a fresh aroma.

-4 A synergistic mixture of active substances based on lipstick extract and / or acerola extract and / or natural red dyes in meat and meat products and fish and fish products is added at a concentration such that the total concentration of the active substances (camosolic acids and / or rosemary acids and / or ascorbic acid and / or anthocyanins and / or betanine) in the finished product at least 1 ppm (mg / kg).

Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products can be used in combination with all possible packaging such as: normal packaging, vacuum skin packaging, active packaging, active packaging with acid regulation additives, packaging in foil with the addition of protective new, packaging with all forms of modified atmosphere, packaging in controlled atmosphere and others.

EXAMPLE 1

Acerol extract containing 25 wt. % ascorbic acid was mixed in minced beef at a concentration of 0.2% by weight. At the same time, we prepared a sample without additives. Both samples were prepared in triplicate. The samples were stored in plastic bags in a refrigerator at 4 ° C. Samples were taken with a Canon 350 D digital camera after production and after 2, 6, 8 and 10 days of storage.

After 2 days of feeding, the meat had already lost a fresh red color to the sample with no additives, with 0.2 wt. % of acerola extract, however, remained the color of the meat until day 6 of feeding. Sample with addition of 0,2 wt. % of acerola extract prolonged the fresh meat color by 3-fold compared to the control without antioxidants.

EXAMPLE 2

Rosemary extract containing 20 wt. % of camosolic acid was mixed with acerola extract containing 25 wt. % ascorbic acid. The synergistic mixture (MIXTURE 1) was mixed well and ground. The final concentration of active components in the mixture was 1 wt. % of camosolic acid and 18.75 wt. % ascorbic acid.

The mixture MIXTURE 1 is in a concentration of 0.3 wt. % mixed in ground beef. At the same time, a sample was prepared with the addition of 0.2 wt. % of acerola extract and sample without additives. All three samples were prepared in triplicate. They were stored in plastic bags in a refrigerator at 4 ° C. Samples were photographed using a Canon 350 D digital camera and TBA counts were measured after production and after 2, 6, 8, and 10 days of storage. Microbiological evaluation of the samples was made after 10 days of feeding.

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-5Ρο 2 days of feeding, the meat had already lost a fresh red color in the sample with no additives, the color of the meat was preserved with the addition of 0.2 wt% acerola extract until the 6th day of feeding, and after 8 days of feeding the meat was partially gray .

For a sample with the addition of 0.3 wt. % of the mixture MIXTURE 1 session the color of the meat remained until the 6th day of feeding, after 8 days of feeding the meat slightly lost its freshness.

Sample with addition of 0,3 wt. % of MIXTURE 1 lengthened the fresh color of the meat by 15% compared to samples with the addition of 0.2% by weight of acerola extract and 4 times compared with the sample without additives.

At the same time, the sample, with the addition of MIXTURE 1, proved to be oxidatively and microbiologically more stable compared to the sample without additives with respect to the measurement of oxidative changes (TBA number, which measures the concentration of malonaldehyde as a secondary oxidation product) and the total number of microorganisms.

EXAMPLE 3

Rosemary extract containing 20% by weight of camosolic acid was mixed with acerola extract containing 25% by weight ascorbic acid and beetroot extract containing 2.5% by weight betanin. The synergistic mixture (MIXTURE 2) was mixed well and ground. The final concentration of active components in the mixture was 1 wt. % of camosolic acid, 17.12 wt. % ascorbic acid and 0.16 wt. % betanine.

The mixture MIXTURE 2 is at a concentration of 0.2 wt. % mixed in ground beef. At the same time, a sample was prepared with the addition of 0.2 wt. % of acerola extract, sample with the addition of 0,3 wt. % of mixture MIXTURE 1 (see Example 2) and sample without additives. All samples were prepared in triplicate. They were stored in plastic bags in a refrigerator at 4 ° C. Samples were photographed using a Canon 350 D digital camera and TBA counts were measured after production and after 2, 6, 8, and 10 days of storage. Microbiological evaluation of the samples was made after 10 days of feeding.

After 2 days of feeding, the meat had already lost a fresh red color to the sample with no additives, with 0.2 wt. % of acerola extract, the color of the meat remained until day 6 of feeding and after 8 days of feeding the meat was partially gray. For a sample with the addition of 0.3 wt. % of the mixture MIXTURE 1 session the color of the meat remained until the 6th day of feeding and after 8 days of feeding the meat slightly lost its freshness. In the sample with the addition of 0.2 wt. % of the MIXTURE 2 mixture, however, the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray.

-6Sample with 0.2 wt. % of the mixture MIXTURE 2 prolonged the fresh color of the meat by 10% compared to the samples with the addition of 0.3% % of the mixture MIXTURE 1, by 33% compared to the sample with the addition of 0.2% by weight % acerola extract and 4.5-fold compared to the sample without additives.

At the same time, the samples with the addition of MIXTURE 1 and MIXTURE 2, with respect to the measurement of oxidative changes (TBA number, which measures the concentration of malonaldehyde as a secondary product of oxidation) and the total number of microorganisms proved to be more oxidatively and microbiologically more stable compared to the sample without additives.

EXAMPLE 4

Rosemary extract containing 80 wt. of rosemary acid was mixed with acerola extract containing 25% by weight ascorbic acid and red beet extract containing 2.5% by weight betanin. The synergistic mixture (MIXTURE 3) was mixed well and ground. The final concentration of the active components in the mixture was 1.50 wt. % rosemary acid, 22,90 wt. % ascorbic acid and 0.16 wt. % betanine.

The Mixture 3 mixture was mixed in minced beef at a concentration of 0.2% by weight. At the same time, a sample was prepared with the addition of 0.2 wt. % of acerola extract, sample with the addition of 0,3 wt. % of the mixture MIXTURE 1, sample with addition of 0.2 wt. % of mixture MIXTURE 2 and sample without additives. All samples were prepared in triplicate. The samples were stored in plastic bags in a refrigerator at 4 ° C. Samples were photographed using a Canon 350 D digital camera and TBA counts were measured after production and after 2, 6, 8, and 10 days of storage. Microbiological evaluation of the samples was made after 10 days of feeding.

After 2 days of feeding, the meat had already lost a fresh red color to the sample with no additives, with 0.2 wt. % of acerola extract, the color of the meat remained until day 6 of feeding and after 8 days of feeding the meat was partially gray. In the sample with the addition of 0.3% by weight of the MIXTURE 1 mixture, the color of the meat remained until the 6th day of feeding and after 8 days of feeding the meat slightly lost its freshness. In the sample with the addition of 0.2 wt. % of the MIXTURE 2 mixture, the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray. In the sample with the addition of 0.2 wt. % of the MIXTURE 3 mixture, the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray.

Sample with addition of 0,2 wt. % of the mixture MIXTURE 3 worked the same as the sample with the addition of 0.2 wt. % of the mixture MIXTURE 2, which means that the water-soluble rosemary acid and the oil-soluble camosolic acid in combination with acerola extract and red beet extract are equally

-7 preserve the color of fresh meat. Sample with addition of 0,2 wt. % of the mixture MIXTURE 3 kept the meat color fresh by 10% compared to the samples with the addition of 0.3 wt. % of the mixture MIXTURE 1, by 33% compared to the sample with the addition of 0.2% by weight % acerola extract and 4.5 times the sample without additives.

At the same time, with the addition of MIXTURE 1, MIXTURE 2 and MIXTURE 3, the samples showed oxidative and microbial stability as oxidative and microbiologically more stable compared to the non-additive sample with respect to the measurement of oxidative changes (TBA number, which measures the concentration of malonaldehyde as a secondary oxidation product).

EXAMPLE 5

Beetroot extract was stabilized by the addition of rosemary extract containing 20% camosolic acid, rosemary extract containing 15% rosemary acid, with the addition of the CITREM emulsifier (citrate esters of mono- and diglycerides of fatty acid acrylic and extralerocyric acid). The synergistic mixture (MIXTURE 4) was mixed well and ground. The final concentration of the active components in the mixture was 0.15 wt. % rosemary acid, 0.20 wt. % of camosolic acid 0.75 wt. % ascorbic acid, 1.00 wt. % CITREM emulsifier, 2.50 wt% pepper oleoresin and 0.3 wt. % betanine.

The Mixture 4 mixture was mixed in minced beef at a concentration of 0.1% by weight. At the same time, a sample was prepared with the addition of 0.2 wt. % of acerola extract, sample with the addition of 0,3 wt. % of the mixture MIXTURE 1, sample with 0.2 wt. % of the mixture MIXTURE 2, sample with 0.2 wt. % of MIXTURE 3 mixture and sample without additives. All samples were prepared in triplicate. The samples were stored in plastic bags in a refrigerator at 4 ° C. Samples were photographed using a Canon 350 D digital camera and TBA counts were measured after production and after 2, 6, 8, 9, and 10 days of storage. Microbiological evaluation of the samples was made after 10 days of feeding.

After 2 days of feeding, the meat had already lost a fresh red color to the sample with no additives, with 0.2 wt. % of acerola extract, the color of the meat remained until day 6 of feeding and after 8 days of feeding the meat was partially gray. In the sample with the addition of 0.3% by weight of the MIXTURE 1 mixture, the color of the meat remained until the 6th day of feeding and after 8 days of feeding the meat slightly lost its freshness. In the sample with the addition of 0.2 wt. % of the MIXTURE 2 mixture, the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray. In the sample with the addition of 0.2 wt. % of the mixture MIXTURE 3 sessions the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray. In the sample with the addition of 0,1 wt. % of the mixture

-8MIXTURE 4, the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray.

Sample with addition of 0,1 wt. % of MIXTURE 4 mixture worked the same as the sample with the addition of MIXTURE 2 and MIXTURE 3, which means that the stabilized red beet extract, without the addition of aceroline extract and water-soluble / oil-derived rosemary extract, retains the color of fresh meat equally as the mixture of acero-mixtures / Rosemary oil extract and unstabilized betanines. , Sample with addition of 0.2 wt. % of the mixture MIXTURE 4 maintained a fresh meat color by 10% compared to the sample with the addition of 0.3 wt. % of the mixture MIXTURE 1,, by 33% compared to the sample with the addition of 0.2% by weight. % acerola extract and 4.5-fold compared to the sample without additives.

At the same time, with the addition of Mixtures 1, Mixture 2, Mixture 3 and Mixture 4, the samples showed oxidative and microbial stability compared to the sample with respect to the measurement of oxidative changes (TBA number, which measures the concentration of malonaldehyde as a secondary oxidation product) and the total number of microorganisms. without accessories. Similar efficacy was obtained by adding ascorbic acid, calculated on the same amount of active substance, to the red beet extract instead of acerola extract.

EXAMPLE 6

Rosemary extract containing 80 wt. of rosemary acid was mixed with acerola extract containing 25% by weight ascorbic acid and red beet extract containing 0.3% by weight betanin. Beetroot extract was stabilized by the addition of EDTA, pepper oleoresin, and acerola extract. The synergistic mixture (MIXTURE 5) was mixed well and ground. The final concentration of active components in the mixture was 1.00 wt. % rosemary acid, 15.50 wt. % ascorbic acid, 0.36 wt. % EDTA, 0.86 wt% pepper oleoresin, and 0.11 wt. % betanine.

The MIXTURE 5 mixture was mixed in minced beef at a concentration of 0.3% by weight. At the same time, a sample was prepared with the addition of 0.2 wt. % of acerola extract, sample with the addition of 0,3 wt. % of the mixture MIXTURE 1, sample with 0.2 wt. % of the mixture MIXTURE 2, sample with 0.2 wt. % of the mixture MIXTURE 3, sample with the addition of 0.3 wt. % of MIXTURE 4 mixture and sample without additives. All samples were prepared in triplicate. The samples were stored in plastic bags in a refrigerator at 4 ° C. Samples were photographed using a Canon 350 D digital camera and TBA counts were measured after production and after 2, 6, 8, 9, and 10 days of storage. Microbiological evaluation of the samples was made after 10 days of feeding.

-9Ρο 2 days of feeding, the meat has already lost a fresh red color to the sample with no additives, with 0.2 wt. % acerole extract of the session the color of the meat remained until day 6 of feeding and after 8 days of feeding the meat was partially gray. For a sample with the addition of 0.3 wt. % of the mixture MIXTURE 1 session the color of the meat remained until the 6th day of feeding and after 8 days of feeding the meat slightly lost its freshness. In the sample with the addition of 0.2 wt. % of the MIXTURE 2 mixture, the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray. In the sample with the addition of 0.2 wt. % of the mixture MIXTURE 3 sessions the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray. In the sample with the addition of 0,1 wt. % of the mixture MIXTURE 4 sessions the color of the meat remained until day 8 of feeding and after 10 days of feeding the meat was partially gray. For a sample with the addition of 0.3 wt. % of the MIXTURE 5 mixture, the color of the meat remained until day 9 of feeding and after 10 days of feeding the meat was partially gray.

Sample with addition of 0,3 wt. % of the mixture MIXTURE 5 retained the color of fresh meat by 13% compared to the sample with the addition of 0.1 wt. % of the mixture MIXTURE 4, by 13% compared to the sample with the addition of 0.2 wt. % of the mixture MIXTURE 3, by 13% compared to the sample with the addition of 0.2% by weight. % of the mixture MIXTURE 2 by 29% compared to the samples with the addition of 0.3 wt. % of the mixture MIXTURE 1, 1.5 times compared to the sample with the addition of 0.2 wt. % acerola extract and 5 times compared to the sample without additives.

At the same time, with the addition of Mixtures 1, Mixture 2, Mixture 3, Mixture 3, Mixture 4 and Mixture 5, samples were found to be more oxidatively and microbiologically more stable with respect to the measurement of oxidative changes (TBA number that measures the concentration of malonaldehyde as a secondary oxidation product) and the total number of microorganisms. compared to the sample without additives.

The antimicrobial protection of meat and meat products was further enhanced by the addition of green tea extract and / or olive leaf extract and / or citrus extract and / or hops extract and / or carrot extract to mixtures MIXTURE 1, MIXTURE 2, MIXTURE 3, MIXTURE 4 5.

These examples also apply to extracts from other plants of the lipid family such as sage, lemon balm, oregano, walnut, mint, thyme and others.

-10The source of natural red dyes can be any plant material that contains red dye, such as: grapes, carrots, radish, red cabbage, goji, acai, red beet, etc.

The color, dyeing and antioxidant and antimicrobial protection of the meat and meat products of the invention is accomplished by the addition of a synergistic active ingredient mixture based on the plant extract of the lipid family and / or acerola extract and / or natural red dyes, preferably red beet extract and optionally antimicrobial enhancement efficacy by the addition of green tea extract and / or olive leaf extract and / or citrus extract and / or hops extract and / or carrot extract. Natural red colorant, preferably red beet extract, is optionally pre-added with pepper oleoresin and / or carrot extract and / or turmeric extract and / or safflower extract, after which the colorant mixture is stabilized by the addition of CITREM citrus / rosemary / emulsifier or CITREM emulsifier and / or ascorbic acid and / or acerola extract and / or pomegranate and / or tocopherol extracts (mixed or single isomers) and / or lemon and / or green tea extract and / or EDTA. A stabilized dye mixture can also be used independently to dye meat as a substitute for carminic acid and carmine.

To improve the distribution by meat or meat product, a salt, maltodextrin, dextrose or other diet-approved carrier and / or diet-approved emulsifier and / or diet-approved anti-caking agent is added to the synergistic mixture of active substances. The synergistic mixture of the active substances contains 0-50% camosolic acid and / or 0-50% rosemary acid and / or 0-30% ascorbic acid and / or 0-20% anthocyanins and / or 0-5% betanins.

To the meat and meat products, a mixture is added at such a dosage that the concentration of the active substances (camosolic acid and / or rosmarinic acid and / or ascorbic acid and / or anthocyanins and / or betanin) in the meat or meat product is at least 1 ppm. Protected meat and meat products retain a fresh, pink color, texture, taste and a fresh aroma.

Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products can be used in combination with all possible packaging such as: normal packaging, vacuum skin packaging, active packaging, active packaging with acid regulation additives, packaging in foil with the addition of protective new, packaging with all forms of modified atmosphere, packaging in controlled atmosphere and others.

Claims (8)

1. Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products, characterized in that a synergistic mixture of active ingredients is added to the meat and meat products based on the extract of the plants of the oral family and / or extract of acerola and / or natural red dyes, preferably extract red beets. 2. Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products according to claim 1, characterized in that the natural red colorant, preferably red beet extract, optionally pre-added pepper oleoresin and / or carrot extract and / or turmeric extract and / or safflower extract after which the coloring mixture is stabilized by the addition of rosemary extract and / or emulsifier CITREM and / or citric acid and / or ascorbic acid and / or acerola extract and / or extract of rosehip and / or tocopherols (mixed or individual isomers) and / or lemon extract and / or green tea extract and / or EDTA 3. Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products according to claim 1, characterized in that said green tea extract and / or olive leaf extract and / or citrus extract and / or extract are added to said mixture optionally to improve antimicrobial efficiency. hops and / or carrot extract. 4. Color protection, dyeing, and antioxidant and antimicrobial protection of meat and meat products according to claim 1, characterized in that salt, maltodextrin, dextrose or other diet-approved carrier are added to improve the distribution of the meat or meat product to the synergistic active ingredient mixture; / or a diet-approved emulsifier and / or a diet-approved anti-caking agent. 5. Dye protection, dyeing, and antioxidant and antimicrobial protection of meat and meat products according to claim 1, characterized in that the synergistic mixture of active ingredients contains 0-50% camosolic acid and / or 0-50% rosemary acid, 0-30% ascorbic acid acids, 0-20% anthocyanins and / or 0-5% betanins. • -f -126. Dye protection, dyeing, and antioxidant and antimicrobial protection of meat and meat products according to claim 1, characterized in that the mixture is added to the meat and meat products in such a dosage that the total active ingredient concentration in the meat or meat product is at least 1 ppm. 7. Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products according to claim 1, characterized in that the protected meat and meat products retain a fresh, pink color, texture, taste and a fresh odor. 8. Dyeing of meat and meat products, characterized in that a stabilized dye mixture is used as a dye as a substitute for carminic acid and carmine. 9. Color protection, dyeing and antioxidant and antimicrobial protection of meat and meat products according to claim 1, characterized in that it can be used in combination with all possible packages, such as: normal packaging, double skin packaging (vacuum skin packaging), active packaging, active packaging with acid regulation additives, packaging in foil with the addition of protective new ones, packaging with all forms of modified atmosphere, controlled atmosphere packaging and others.