Utilization of Monascus purpureus in the production of foods of animal origin

The aim of this study was to use the natural pigment produced by Monascus purpureus as a substitute for nitrites in the production of meat products. Two different concentrations of a Monascus purpureus extract (0.5 g.kg⁻¹ and 0.75 g.kg⁻¹) were tested and compared with the control sample (C) containing a nitrite salting mixture without any addition of Monascus purpureus extract. Based upon the results, poultry ham prepared with half the quantity of nitrite salting mixture and 0.5 g.kg⁻¹ of Monascus purpureus extract showed the most desirable colour, flavour and appearance, the best microbiological parameters and the most suitable salt content.