15 November 2024
Shades of rashers
Myglobin is the natural iron-containing pigment responsible for the colour of Irish bacon rashers. Depending on the exposure to oxygen and chemical additives like nitrites, the colour being displayed is in the shade of red ranging from pale pink to bright cherry red. This red shaded colour also highlights the marvellous marbling showing the lines of white intramuscular fat embedded on the meat that gives the nice flavour upon cooking. Technologies are being developed to make it more delightful for consumers as chemical additives are reduced and even removed.
Photo and description by: Jan Roland Molina and Cristina Botinestean
Teagasc project: Development of Novel Nitrate/Nitrite-Reduced and Nitrate/Nitrite-Free Meat Products
Funding: Department of Agriculture, Food & the Marine