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| Progress in Understanding the Relationship between Mitochondria-Mediated Metmyoglobin Reduction and Changes in Meat Color |
| GAO Na, GE Ling, XUE Yangyang, HAN Qingli, MA Fei |
| School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract Metmyoglobin-reducing activity (MRA) is considered as a major factor that influences the brightness and stability of meat color. The underlying pathways and mechanism have attracted much attention from meat researchers. Mitochondria is a key organelle for MRA, and the close relationship between them has become a hot direction of meat research. In this paper, we summarize the key factors affecting mitochondria-mediated metmyoglobin reduction and the underlying pathways and elucidate the relationship between meat color changes and the structure and function of mitochondria, which will provide some useful information for further research of meat color.
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2021, Vol. 35 
