Color Retention in Vacuum Packaged Meats

Request Number N670753
Need details

Sealed Air desires to find a means other than CO or use of nitrites to maintain color associated with freshly cut meat.



Freshly cut meat has a rosy color is due to oxygen binding with myoglobin in the muscle.  When meats are anaerobically packaged, oxygen disassociates from the myoglobin.  This results in a color change of the meat, which can be misinterpreted by consumers as a loss of quality or freshness.  Current approaches to maintaining a red color in vacuum packaged fresh red meats include pre-treatment with carbon monoxide, nitrites, or select spices.  These methods either bind irreversibly with heme in myoglobin, or mask the actual color of the meat.   Sealed Air would like to identify and develop new and different ways to maintain the fresh red color of vacuum packaged fresh meats.


Key Success Criteria
  • Maintain favorable color for 16 days
  • Be food safe (of have strong likelihood of being approved)
  • Be fast acting or a treatment with high throughput
  • Not interfere with the taste, texture, or aroma of the meat


Possible Approaches
  • Plasma treatment
  • New high affinity heme substrates
  • Dyes that colored in anaerobic conditions
  • Water based sprays


Approaches not of interest

The following approaches are not of interest:

  • Approaches that use heavy metals or other toxic materials
  • Approaches that require a long treatment period
  • Carbon monoxide
  • Celery extracts


Preferred Collaboration types
  • To Be Negotiated
Items to be submitted

We are looking for a concise abstract/executive summary. The proposal should briefly describe the technical approach and provide information on technology performance, background and description of the responding team and their related experience. To respond, please use the blue Respond button.


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Point of Contact
Jonathan Jakischa
Area of Interest
  • Food & Beverage
  • Food Manufacturing
  • Meat Products
Sealed Air Corporation
Due Date
December 31, 2016
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