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Meat Color: Factors Affecting Color Stability
, 2019 Color is the most important characteristic determining the shelf life of meat. The state of myoglobin is the main factor in meat color. Discoloration of fresh meat is an inevitable event.
Alaa El-Din Ahmed Bekhit +3 more
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Meat Color and Iridescence: Origin, Analysis, and Approaches to Modulation [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2023 Meat color is an important aspect for the meat industry since it strongly determines the consumers’ perception of product quality and thereby significantly influences the purchase decision.
Chiara Rüdt, Jochen Weiss, Monika Gibis
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Foods, 2019 Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human consumption, but growth parameters need to be optimized for efficient production and similarity to traditional meat.
Natalie Rubio +2 more
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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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