Advances in fresh meat color stability

Surendranath P. Suman, Ranjith Ramanathan, Mahesh N. Nair

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Scopus citations


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.

Original languageEnglish
Title of host publicationNew Aspects of Meat Quality
Subtitle of host publicationFrom Genes to Ethics, Second Edition
Number of pages23
ISBN (Electronic)9780323858793
StatePublished - Jan 1 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd. All rights reserved.


  • Metabolites
  • Mitochondria
  • Myoglobin
  • Packaging
  • Proteome

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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