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Irradiation effects on meat color - a review
1Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, USA; 202 Agricultural Bioprocess Laboratory, 1302 West Pennsylvania, Urbana, IL 61801, USA.
Meat Science
|November 9, 2011
Summary
Irradiation causes fresh meat color changes due to myoglobin
Area of Science:
- Food Science
- Biochemistry
- Radiation Chemistry
Background:
- Meat color is primarily determined by the myoglobin molecule.
- Myoglobin's iron atom is susceptible to chemical changes and energy input, affecting meat color.
- Irradiation introduces energy that can alter myoglobin's chemical state.
Purpose of the Study:
- To investigate the mechanisms behind color changes in irradiated fresh meat.
- To understand how myoglobin's chemical environment influences color stability during irradiation.
- To identify factors affecting pigment formation and color degradation in irradiated meat.
Main Methods:
- Analysis of myoglobin's chemical environment and iron states.
- Studying the effects of irradiation on myoglobin under various conditions (gas atmosphere, temperature, pH, concentration).
- Investigating the role of reactive oxygen species and carbon monoxide in pigment formation.
Main Results:
- Irradiation alters myoglobin's oxidation state, leading to color changes.
- Pigment formation (red, brown, green) depends on irradiation conditions and the presence of reactive oxygen species or carbon monoxide.
- Metmyoglobin formation accelerates in oxygen-rich environments, while green pigments indicate porphyrin breakdown or sulfmyoglobin formation.
Conclusions:
- Meat color stability during irradiation is influenced by myoglobin's initial state and the surrounding chemical environment.
- Controlling factors like antioxidants, gas atmosphere, packaging, and temperature can enhance meat color during irradiation.
- Understanding these mechanisms allows for strategies to maintain desirable meat color post-irradiation.
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