Improving beef color stability: practical strategies and underlying mechanisms
Surendranath P Suman1, Melvin C Hunt2, Mahesh N Nair1
1Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Meat Science
|July 22, 2014
Summary
Improving beef color involves understanding myoglobin
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Beef color is crucial for marketability and consumer acceptance.
- Surface color impacts fresh beef appeal; cooked color indicates doneness.
- Myoglobin's redox biochemistry is central to beef color stability.
Purpose of the Study:
- To review literature on strategies for enhancing beef color.
- To explain the underlying biochemical mechanisms influencing beef color.
- To guide future research for improved beef color stability.
Main Methods:
- Literature review of pre-harvest and post-harvest interventions.
- Analysis of factors affecting myoglobin redox state.
- Exploration of industry strategies for color improvement.
Main Results:
- Various exogenous and endogenous factors influence beef color.
- Pre-harvest (diet, management) and post-harvest (packaging, antioxidants) strategies are effective.
- Strategy effectiveness varies by animal type, diet, packaging, and muscle.
Conclusions:
- A biosystems approach is needed to optimize beef color.
- Further research should focus on novel manipulation of influencing factors.
- Improved beef color can enhance consumer perception and market profitability.
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