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| Current Research on Mechanism of Meat Color |
| YUAN Xianqun |
| College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract Meat color is a complex topic involving animal genetics, including meat itself and external
factors (the animal genetic, ante- and post-mortem 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, meat color transformation mechanism and the main methods
of color evaluation were described in this article, the key factors of chemistry and biological 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.
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2011, Vol. 25 
