Title
Chemical and Physical Characteristics of Meat / Color and Pigment
Document Type
Contribution to Book
Journal/Book Title/Conference
Encyclopedia of Meat Sciences
Volume
1
Editor
Werner K. Jensen, Carrick Devine and Michael Dikeman
Publisher
Elsevier Science Ltd.
Publication Date
2004
First Page
249
Last Page
256
Abstract
Color is an important quality trait influencing consumers' meat purchase decisions. Myoglobin is the sarcoplasmic heme protein primarily responsible for the color of meat. The biochemistry of globin chain, redox state of heme iron, and the ligand bound to the sixth coordinate of heme iron govern the color of raw, cooked, and cured meats. Furthermore, the amino acid sequence of myoglobin influences its interactions with small biomolecules and biochemical attributes such as autoxidation, heme retention, thermostability, and oxygen affinity. Meat industry exploits packaging and antioxidant strategies to manipulate myoglobin chemistry and thus improve the meat color.
Recommended Citation
Cornforth, D. P. and Jayasingh, P. 2004. Chemical and physical characteristics of meat / Color and Pigment, in Encyclopedia of Meat Sciences, Edited by Werner K Jensen, Carrick Devine and Michael Dikeman, Elsevier Science Ltd., Oxford, England, Vol. 1:249-256.
