Proteomics of Color in Fresh Muscle Foods

Color and appearance of fresh muscle foods critically influence the consumers' purchase decisions. Myoglobin is the sarcoplasmic heme protein responsible for the color of meats. The interactions of myoglobin with other biomolecules in the post-mortem skeletal muscles govern the color of fresh muscle foods. Advances in proteomics offer valuable tools to characterize fundamental bases of these interactions and explain color phenomena in red and white meats. This chapter deals with the current research on the applications of proteomics to elucidate color biochemistry in fresh beef, pork, chicken, and fish.