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.
|Title of host publication||Lawrie's Meat Science|
|Number of pages||30|
|State||Published - Jan 1 2022|
Bibliographical notePublisher Copyright:
© 2023 Elsevier Ltd. All rights reserved.
- Cooked color
- Cured color
- Meat color
- Myoglobin oxidation
- Myoglobin reduction
ASJC Scopus subject areas
- Engineering (all)
- Agricultural and Biological Sciences (all)