Color-stabilized semi-moist food and process

A process for making a semi-moist, meat-like, pet food comprising:

• I. forming a reaction product of an animal protein source containing hemoglobin or myoglobin and carbon monoxide;
• Ii. adding the reaction product in an amount sufficient to provide a suitable red color to a first mixture to form a red mixture wherein the first mixture comprises:
• a. about 3 percent to about 65 percent of at least one protein source selected from the group consisting of an animal protein source containing hemoglobin or myoglobin, a vegetable protein, a meat meal, a meat and bone meal and an animal protein source substantially free of hemoglobin or myoglobin;
• b. a sufficient amount of a microbiological and bacteriological inhibitor system to provide semi-moist stability for the semi-moist pet food;
• c. sufficient water to provide a final moisture content of 15 percent to 50 percent;
• d. sufficient additives to adjust taste and nutrition;
• and
• e. a coloring agent;
• Iii. heating the red mixture to form the semi-moist meat-like pet food;
• and
• Iv. recovering the semi-moist meat-like pet food.

A package of food comprising a transparent substantially oxygen impermeable film suitable for wrapping a food, the film enclosing in an oxygen impermeable fashion a semi-moist, meat-like pet food having a moisture content of 15 percent to 40 percent comprising:

• a. about 3 percent to about 65 percent of a protein source selected from the group consisting of an animal protein source containing hemoglobin or myoglobin, and at least one component selected from the group consisting of a vegetable protein, a meat meal, and an animal protein source substantially free of hemoglobin or myoglobin;
• b. a sufficient amount of at least one component selected from the group consisting of a polyhydric alcohol and a sugar source to provide semi-moist stability for the semi-moist pet food;
• c. 0 percent to about 3 percent of at least one edible acid;
• d. sufficient additives to adjust taste and nutrition;
• and
• e. a reaction product comprising at least part of the animal protein source containing hemoglobin or myoglobin and carbon monoxide -- all percentages being based on the weight of the pet food.