The eating quality of meat: I Color

Cameron Faustman, Surendranath P. Suman, Ranjith Ramanathan

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

1 Scopus citations


The appearance of food is critical to its perception of quality, and this is especially true for meat. Meat color is due to the protein myoglobin, and this heme-containing macromolecule continues to react within the postmortem myofiber sarcoplasm. The quantity and redox stability of myoglobin affect its perceived color, and these properties are influenced by a variety of factors that are endogenous and exogenous to meat. A thorough understanding of myoglobin chemistry/biochemistry is necessary to understand various color conditions observed in meat and for the purpose of developing processes for improved shelf life extension and preservation of this nutrient-dense food.

Original languageEnglish
Title of host publicationLawrie's Meat Science
Number of pages30
ISBN (Electronic)9780323854085
StatePublished - Jan 1 2022

Bibliographical note

Publisher Copyright:
© 2023 Elsevier Ltd. All rights reserved.


  • Carboxymyoglobin
  • Cooked color
  • Cured color
  • Deoxymyoglobin
  • Meat color
  • Metmyoglobin
  • Myoglobin
  • Myoglobin oxidation
  • Myoglobin reduction
  • Oxymyoglobin

ASJC Scopus subject areas

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


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