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 |
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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 | |
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
- Engineering (all)
- Agricultural and Biological Sciences (all)