Current Developments in Fundamental and Applied Aspects of Meat Color

S. P. Suman, M. N. Nair

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

7 Scopus citations


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 languageEnglish
Title of host publicationNew Aspects of Meat Quality
Subtitle of host publicationFrom Genes to Ethics
Number of pages17
ISBN (Electronic)9780081005934
StatePublished - Jan 1 2017

Bibliographical note

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


  • lipid oxidation
  • metabolites
  • mitochondria
  • myoglobin
  • packaging
  • proteome

ASJC Scopus subject areas

  • Engineering (all)
  • Agricultural and Biological Sciences (all)


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