TY - JOUR
T1 - Improving beef color stability
T2 - Practical strategies and underlying mechanisms
AU - Suman, Surendranath P.
AU - Hunt, Melvin C.
AU - Nair, Mahesh N.
AU - Rentfrow, Gregg
PY - 2014/11
Y1 - 2014/11
N2 - This paper overviewed the current literature on strategies to improve beef color and attempted to logically explain the fundamental mechanisms involved. Surface color and its stability are critical traits governing the marketability of fresh beef when sold, whereas internal cooked color is utilized as an indicator for doneness at the point of consumption. A multitude of exogenous and endogenous factors interact with the redox biochemistry of myoglobin in post-mortem skeletal muscles. The scientific principles of these biomolecular interactions are applied by the meat industry as interventions for pre-harvest (i.e. diet, animal management) and post-harvest (i.e. packaging, aging, antioxidants) strategies to improve color stability in fresh and cooked beef. Current research suggests that the effects of several of these strategies are specific to type of animal, feeding regimen, packaging system, and muscle source. Meat scientists should explore novel ways to manipulate these factors using a biosystems approach to achieve improved beef color stability, satisfy consumer perception, and increase market profitability.
AB - This paper overviewed the current literature on strategies to improve beef color and attempted to logically explain the fundamental mechanisms involved. Surface color and its stability are critical traits governing the marketability of fresh beef when sold, whereas internal cooked color is utilized as an indicator for doneness at the point of consumption. A multitude of exogenous and endogenous factors interact with the redox biochemistry of myoglobin in post-mortem skeletal muscles. The scientific principles of these biomolecular interactions are applied by the meat industry as interventions for pre-harvest (i.e. diet, animal management) and post-harvest (i.e. packaging, aging, antioxidants) strategies to improve color stability in fresh and cooked beef. Current research suggests that the effects of several of these strategies are specific to type of animal, feeding regimen, packaging system, and muscle source. Meat scientists should explore novel ways to manipulate these factors using a biosystems approach to achieve improved beef color stability, satisfy consumer perception, and increase market profitability.
KW - Antioxidants
KW - Enhancement
KW - Fresh and cooked beef color
KW - Metabolites
KW - Myoglobin
KW - Packaging
UR - http://www.scopus.com/inward/record.url?scp=84905100512&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84905100512&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2014.06.032
DO - 10.1016/j.meatsci.2014.06.032
M3 - Article
C2 - 25041654
AN - SCOPUS:84905100512
SN - 0309-1740
VL - 98
SP - 490
EP - 504
JO - Meat Science
JF - Meat Science
IS - 3
ER -