What are the color protectants for meat products

Introduction: in the production of meat products, color protectors are needed, so what are the color protectors of meat products? Understand through Baibai safety net Many people in the production of meat products in order to prevent decay, will add some color protectors, so that these meat will not go bad for a long time, then what are the color protectors of meat products? Next through the safety net of Baibai to introduce to you, here is the most detailed food additive knowledge Color protectors are mainly used in meat products There are four kinds of color protectors used in the production of pickled meat products: sodium nitrite, potassium nitrite, sodium nitrate and potassium nitrate They are easy to dissolve in water, the meat can be colored by soaking in the water containing pigment, and they are resistant to high temperature and do not fade However, red kojic red will fade gradually when exposed to light, and the product shall be kept away from light as much as possible This product is made of phosphoric acid, protein, vitamin and other raw materials by special process It is a kind of high-quality and nutritious meat product color protecting tender agent It has special effect on stabilizing natural pigment, antisepsis and oxidation resistance, improving meat product color, taste and quality Through understanding, we know that there are those color protectors for meat, which is helpful for us to know more about these knowledge Do many people want to know that color protectors are harmful to human body? Can they be detected by food safety detector? Then we can go to Baibai safety net and find the corresponding answers Editor in charge: he xianrob