Abstract：Meat color is a complex topic involving animal genetics,ante-and postmortem conditions,fundamental muscle chemistry,and many factors related to meat processing,packaging,distribution,storage,display and final preparation for consumption.This review surveyed recent research focused on factors that affect myoglobin chemistry,and postmortem conditions and methodology used to evaluate these properties.Essential effect of meat color is an understanding of the muscle myoglobin redox interconversions.About affect postmortem conditions,MAP,antimicrobials,cooked color,and cured color were reported.New color measurement methodology,especially digital imaging techniques,will be more available.Nevertheless,unanswered questions regarding meat products color remain.
朱彤；王宇；杨君娜；乔晓玲. 肉色研究的概况及最新进展[J]. 肉类研究, 2008, 22(2): 11-18.
Zhu Tong;Wang Yu;Yang Jun-na;Qiao Xiao-ling. General Situation and Current Research in Meat Color. Meat Research, 2008, 22(2): 11-18.
2008, Vol. 22 
