Current Developments in Fundamental and Applied Aspects of Meat Color

S. P. Suman; M. N. Nair

doi:10.1016/B978-0-08-100593-4.00007-2

Current Developments in Fundamental and Applied Aspects of Meat Color

S. P. Suman, M. N. Nair

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

12 Scopus citations

Abstract

The cherry-red color of retail fresh meats is a major quality influencing the purchase decisions. A multitude of endogenous and exogenous factors influence the redox biochemistry of myoglobin in postmortem skeletal muscles. 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 preharvest and postharvest strategies to improve the meat color stability.

Original language	English
Title of host publication	New Aspects of Meat Quality
Subtitle of host publication	From Genes to Ethics
Pages	111-127
Number of pages	17
ISBN (Electronic)	9780081005934
DOIs	https://doi.org/10.1016/B978-0-08-100593-4.00007-2
State	Published - Jan 1 2017

Bibliographical note

Publisher Copyright:
© 2017 Elsevier Ltd. All rights reserved.

Keywords

lipid oxidation
metabolites
mitochondria
myoglobin
packaging
proteome

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

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10.1016/B978-0-08-100593-4.00007-2

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AB - The cherry-red color of retail fresh meats is a major quality influencing the purchase decisions. A multitude of endogenous and exogenous factors influence the redox biochemistry of myoglobin in postmortem skeletal muscles. 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 preharvest and postharvest strategies to improve the meat color stability.

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KW - mitochondria

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KW - packaging

KW - proteome

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Current Developments in Fundamental and Applied Aspects of Meat Color

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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