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How is the instrumental color of meat measured?
Meat Science, 2011Peer-reviewed journal articles (n=1068) were used to gather instrumental color measurement information in meat science research. The majority of articles, published in 10 peer-reviewed journals, originated from European countries (44.8%) and North America (38.5%).
J K Apple
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Myoglobin Chemistry and Meat Color
Annual Review of Food Science and Technology, 2013Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss.
Surendranath P, Suman, Poulson, Joseph
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Current research in meat color
Meat Science, 2005This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related ...
R A, Mancini, M C, Hunt
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C R C Critical Reviews in Food Technology, 1973
This review presents a critical evaluation of the recent developments in the study of fresh meat color. Importance of color as a primary quality attribute deciding the consumer acceptance of fresh meats, is pointed out. The stability of myoglobin pigment, essential for the maintenance of fresh meat color, is examined in the light of 3‐dimensional ...
S. Govindarajan, H. E. Snyder
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This review presents a critical evaluation of the recent developments in the study of fresh meat color. Importance of color as a primary quality attribute deciding the consumer acceptance of fresh meats, is pointed out. The stability of myoglobin pigment, essential for the maintenance of fresh meat color, is examined in the light of 3‐dimensional ...
S. Govindarajan, H. E. Snyder
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Irradiation effects on meat color – a review
Meat Science, 2004Color changes in irradiated fresh meat occur because of the susceptibility of the myoglobin molecule, especially the iron, to alterations in the chemical environment and to energy input. The potential for iron electrons to exist in various states makes the environment adjacent to the iron atom particularly vulnerable to the presence of electron ...
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Color Stability of Radappertized Cured Meat
Journal of Food Science, 1981ABSTRACT Porcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad gamma radiation at −40°C. Subjective studies by a trained panel, objective studies of total color difference (calculated from tristimulus values), and behavior of residual nitrite
A. R. KAMAREI, M. KAREL, E. WIERBICKI
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Meat color and iridescence: Origin, analysis, and approaches to modulation
Comprehensive Reviews in Food Science and Food Safety, 2023Chiara Ruedt +2 more
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Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat Color
Journal of Agricultural and Food Chemistry, 1955B. M. Watts +2 more
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