Geneham rosemary extract (CAO10) improved color retention in vacuum-packed chicken breast during accelerated testing at 60°C.
Results showed that CAO10-treated samples exhibited better color retention, with deeper red color increasing with concentration.
Muscle cross-section color from left to right: control, 0.3% CAO10, and 0.5% CAO10. Control samples showed outer fiber darkening, while CAO10-treated samples maintained consistent color and natural appearance.
Conclusion: CAO10 effectively delays oxidation, improves color stability, and extends shelf life, providing a natural preservation solution for meat products.