Lycopene from tomato products added minced meat: Effect on storage quality and colour

Meat farce is a biologically, delicate product subjected to rapid decomposition, microbiological activities, and physiological and chemical changes. Sodium ascorbat as an antioxidant and nitrite are additives used to avoid undesirable effects during storage. Nitrite is a reactive chemical known to participate in numerous reactions. Concern has arisen because of the possibility of n-nitrosamines being formed in cured meat. Increased consumption of tomato products has in recent years been associated with decreased risks of various forms of cancer. Adding lycopene from natural tomato sources to meat farce resulted in a red to brown hue and less rancidity. Due to the acidic tomato products, the pH in meat farces were low, thus the growth of microorganisms were reduced. No effect of lycopene on microbiological stability was recorded. Adding lycopene from tomato products to minced meat could lead to a meat product with increased storage stability, different taste, better colour and with a well, documented health benefit.