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Myoglobin chemistry and meat color
Surendranath P Suman1, Poulson Joseph
1Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. spsuma2@uky.edu
Annual Review of Food Science and Technology
|November 30, 2012
Summary
Meat color, crucial for consumers, is determined by myoglobin chemistry. Understanding myoglobin interactions can reduce meat discoloration and economic losses in the meat industry.
Area of Science:
- Food Science
- Biochemistry
- Agricultural Science
Background:
- Meat color is a key indicator of freshness and doneness for consumers.
- Discoloration leads to significant product rejection and economic losses in the meat industry.
- Myoglobin, a heme protein, is the primary determinant of meat color, with species-specific chemistry.
Purpose of the Study:
- To review current research on meat color and its applications in the meat industry.
- To explore the chemical interactions influencing meat color.
- To provide insights for minimizing discoloration-induced revenue loss.
Main Methods:
- Literature review of scientific research on meat color.
- Analysis of myoglobin chemistry and its interactions with various factors.
- Examination of industry applications and strategies for color preservation.
Main Results:
- Myoglobin's interactions with intrinsic and extrinsic factors dictate both raw and cooked meat color.
- Species-specific myoglobin chemistry influences color outcomes.
- Understanding these mechanisms is vital for industrial applications.
Conclusions:
- Further characterization of myoglobin's role in postmortem muscle is essential.
- Knowledge of meat color chemistry can lead to innovative processing strategies.
- Minimizing discoloration can significantly benefit the agricultural economy.
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