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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.

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

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