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| General Situation and Current Research in Meat Color |
| Zhu Tong;Wang Yu;Yang Jun-na;Qiao Xiao-ling |
| 1.China Meat Research Center,Beijing 100068) 2.College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134 |
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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.
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2008, Vol. 22 
