Abstract：Meat color is a complex topic involving animal genetics, Include meat itself and external factors（the animal genetic ante-and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, package distribution, storage, display and final preparation for consumption and so on). Meat color chemistry and meat color transformation mechanism and the main methods of color evaluation were described in this article, the key factors of chemistry and biology effect in meat color stability were summarized. International investigators disputed relativity index and factors of meat color, but recognized the content of myoglobin was the foundation of meat color stability.
2010, Vol. 24 
