The bright cherry-red color of retail fresh meat is a major quality influencing the consumers' purchase decisions at the point of sale. Numerous endogenous and exogenous factors influence the redox biochemistry of myoglobin in postmortem skeletal muscles and fresh meat color. Current research indicates that the interinfluential interactions between myoglobin, mitochondria, and biomolecules govern meat color stability in muscle-, species-, and packaging-specific manner. Advances in bioanalytical techniques enable characterizing the fundamental mechanisms of these biomolecular interactions, which in turn are exploited to develop innovative pre- and postharvest strategies to improve fresh meat color stability.
|Title of host publication||New Aspects of Meat Quality|
|Subtitle of host publication||From Genes to Ethics, Second Edition|
|Number of pages||23|
|State||Published - Jan 1 2022|
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ASJC Scopus subject areas
- Engineering (all)
- Agricultural and Biological Sciences (all)