Keeping Meat Looking Fresh: The Benefits of EMIQ for the Meat Industry
Discover the benefits of the powerful water-soluble antioxidant EMIQ (Enzymatically Modified Isoquercitrin) for the meat processing industry. Implement this all natural solution into your business today.
SOPHORA JAPONICAEMIQMEAT PROCESSING
OkayPharm USA
12/19/20232 min lezen


Introduction
Discoloration and oxidation are two of the main causes of quality deterioration in fresh meat products, leading to consumer rejection and food waste. However, new natural ingredients are emerging that can help combat these issues. One such ingredient is Enzymatically Modified Isoquercitrin (EMIQ), which shows great promise for keeping meat looking fresher for longer.
What is Enzymatically Modified Isoquercitrin? Enzymatically Modified Isoquercitrin (EMIQ) is a bioactive ingredient derived from rutin, a flavonoid antioxidant found in some plants. It is produced through an enzymatic process that increases its solubility and bioavailability (Nishimura et al. 2022). When applied to meat products, EMIQ has been shown to have strong anti-browning and anti-oxidative effects.
The Key Benefits of Using EMIQ in Meat Processing
There are several key ways in which using EMIQ can benefit meat quality and preservation:
Prevents Browning and Discoloration One of the main benefits of EMIQ lies in its ability to prevent browning and color changes in meat. Multiple studies have shown it inhibits tyrosinase activity, which slows down melanosis (browning) reactions (Suman et al. 2022). This helps maintain the bright red color that consumers associate with freshness.
Acts as Anti-Oxidant to Prevent Rancidity
In addition to maintaining color, EMIQ also serves as a powerful antioxidant. It can scavenge free radicals and reactive oxygen species, limiting oxidative deterioration of fats and other compounds (Nishimura et al. 2022). This prevents development of rancid flavors and odors.Extends Shelf Life By slowing both browning and oxidation, EMIQ allows meat products to stay attractive and palatable for longer periods of time. Studies on pork sausage and chicken have shown shelf life extensions of 50-100% using EMIQ treatments (Suman et al. 2022). This provides clear advantages for both meat processors and consumers.
Clean Label Appeal As a natural plant-derived ingredient, EMIQ aligns well with consumer desires for clean label products. Unlike some synthetic additives, EMIQ treatments enable processors to limit ingredient lists for simplified labeling that appeals to modern shoppers.
Conclusion
The growing body of research shows incorporating enzymatically modified isoquercitrin (EMIQ) into meat processing confers measurable quality benefits in terms of color, anti-oxidative effects, and shelf life. As a clean label ingredient, it provides solutions to pressing food waste issues linked to consumer rejection of discolored meats. Meat processors should strongly consider adopting EMIQ to improve quality, preservation, and appeal to modern natural-focused consumers.
Reach out to us today to request a sample of EMIQ and to learn more about how you can implement it into your business.
sales@okaypharmusa.com
References
Nishimura, M., Ohigashi, S., Koshino, H., Nakashima, K., & Kawahara, S. (2022). Enzymatically Modified Isoquercitrin as an Antioxidant for Use in Foods. Foods, 11(3), 418.
Suman, S. P., Nair, M. N., Joseph, P., Beach, C. M., Steinke, L., & Fontana, C. (2022). Innovative natural antioxidants and antimicrobials for improved quality and safety of muscle foods. Annual Review of Food Science and Technology, 13, 105-128.
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These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
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