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| Color Stability of Postmortem Beef and Its Influencing Factors |
| LI Yong-peng;HAN Ling;ZHANG Li;ZHANG Yu-bin;SUN Zhi-chang |
| College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China |
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Abstract This paper gives an introduction to the main factors that influence the color stability of postmortem beef and their
mechanisms of actions. Oxidation status of myoglobin is the most important determinant of fresh meat. Moreover, the activity
of metmyoglobin reductase exerts the largest effect on oxidation status of myoglobin and the color stability of meat. Various
exogenous antioxidant components plant a vital role in the color stability of meat during postmortem stability. Here we suggest
that incubation in vitro and predictive modeling should be introduced into relevant studies. Accurate studies of the main influencing
factors are important for improving the color stability of meat.
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| [1] |
LI Su, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, WANG Shouwei, ZHU Ning, PAN Xiaoqian, LIU Meng, WU Qianrong, LIU Bowen. Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin[J]. Meat Research, 2022, 36(2): 15-20. |
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2012, Vol. 26 
