Open AccessFACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW
Author(s) -
SEIDEMAN S. C.,
CROSS H. R.,
SMITH G. C.,
DURLAND P. R.
Publication year - 1984
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1984.tb00826.x
Subject(s) - myoglobin , food science , product (mathematics) , chemistry , mathematics , biochemistry , geometry
The color of fresh meat is important to every aspect of the meat industry. The basic explanations for various colors and intensities of color need to be understood in order to minimize off‐colors which ultimately result in product loss. This review discusses the various color forms of myoglobin in muscle and their relationship to species, atmospheric conditions, antemortem factors and storage characteristics.