Each country’s food authority approves various naturally derived colourings in cooked meat and poultry. Approved colouring must be heat stable, endure pasteurization (~ 80 degrees C), and should not change during exposure to light, oxygen or pH. Developers tend to formulate with caramel colour, carmine, turmeric and annatto. Some minced, pork-based products contain red beet (beetroot) for colour or flavor.
Meat analogue is also known as meat extender. Added protein may extend the content of higher-cost meat products to result in an overall, lower cost product to achieve necessary protein levels. A meat analogue may include added animal or plant proteins and use the same processing techniques. Meat analogs are also available as meat substitutes.
Processors of cooked chicken and turkey tend to select the lightest caramel colours for yellow to golden surface tones. Applications include grilled, rotisserie, oven-roasted, honey-roasted, spice blends, marinades, or rubs.