Adisseo

Maintaining meat color stability

After slaughtering, meat discoloration during storage may lead to consumer rejection, thus economical losses. Meat color is influenced by a number of factors including ultimate pH, pigment content, myoglobin and oxidative status. A discoloration of meat frequently appears after 8 days storage.

Selisseo®, a pure organic selenium has shown to reduce the speed of discoloration and increase potential storage time.

In a trial conducted at CERN, France, meat color stability of brochettes was studied. Two forms of selenium were supplied to turkeys: selenite and Selisseo®. Brochettes were processed 1 day after slaughter and a visual observation was made by a panel of experts at D8, D13 and D28. The observations allowed concluding that Selisseo® could improve by 1.5 days the time of storage, without seeing any discoloration of brochette processed from thigh and drumstick under standard slaughter and processing conditions. These supplementary days of storage would represent 54% of possible sales after 10 days. It is equivalent to a valuable saving of 0.45€/kg of brochette.

Using Selisseo ® in poultry feed helps to slow down oxidative mechanisms and insures meat color stability. Moreover, this allows extending the selling time in retail, and directly translates into higher profits for retailers.

Click on the icon below for a better understanding:

INFROGRAPHIC 4_ MEAT COLOR STABILITY

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New statistical approach shows that hydroxy-methionine is noninferior to DL- #Methionine in 35-day-old broiler chickens 📃 You want to know more? Read this scientific paper published in #Poultry Science: https://t.co/K4QR7kIDd0 https://t.co/UJsef0WWTe
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Gestionnaire de paie, Assistant.e Technique et Exploitation chimique... Il y a encore quelques postes en #alternance disponibles pour la rentrée de Septembre 2023 🚨 Retrouvez toutes nos offres à pouvoir ici ➡️ https://t.co/wjhogNn3TY https://t.co/tHwMvzUboP
On March 12-15, 2023, Adisseo had 5 abstracts presented as part of the #ASASMidwest Section Meeting. Today, we are excited to focus on: dietary fiber source and stage of gestation impact water balance and fecal physicochemical properties of sows. https://t.co/S3yhHELBPV https://t.co/J1XNQv3HPy