Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats. The objective of this review is to provide an overview of the current research in meat color and how the findings are applied in the meat industry. Characterizing the fundamental basis of myoglobin's interactions with biomolecules in postmortem skeletal muscles is necessary to interpret the chemistry of meat color phenomena and to engineer innovative processing strategies to minimize meat discoloration-induced revenue loss to the agricultural economy.

Myoglobin chemistry and meat color.

Meat color is an important aspect of consumer’spurchase decisions regarding meat products. Perceived meat color results from the interaction of light, a detector(i.e. human eye), and numerous factors that are both intrinsic and extrinsic tothe muscle which influence the chemical state of myoglobin.  The complex nature of these interactions dictatesthat decisions regarding evaluations of meat color be made carefully, and thatinvestigators have a basic knowledge of the physical and chemical factorsaffecting their evaluations.  Theseguidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed forappropriate interpretation of the resulting data.  The guidelines provide an overview ofmyoglobin chemistry, the perception of meat color, in addition to details ofinstrumentation used in meat color evaluation. Moreover, these guidelines detail practical considerations for simulatedretail display studies and provide details of the most common laboratorytechniques used in meat color literature. Importantly, the guidelines indicate the information that should beincluded when reporting meat color research to aid in appropriateinterpretation.  Practical considerationsneeded for troubleshooting meat color problems in a commercial setting areincluded as well.  Investigators areencouraged to review the entire guidelines before designing and conducting meatcolor research.

/pdf/amsa-meat-color-measurement-guidelines-128aczkm.pdf

AMSA Meat Color Measurement Guidelines

Factors influencing internal color of cooked meats.

Low-Oxygen Packaging of Fresh Meat with Carbon monoxide: Meat Quality, Microbiology, and Safety

The appearance of food is critical to its perception of quality and this is especially true for meat. Meat color is due to the protein myoglobin, and this heme-containing macromolecule continues to react within the postmortem myofiber sarcoplasm. The quantity and redox stability of myoglobin affect its perceived color, and these properties are influenced by a variety of factors that are endogenous and exogenous to meat. A thorough understanding of myoglobin chemistry/biochemistry is necessary to understand various color conditions observed in meat and for the purpose of developing processes for improved shelf-life extension and preservation of this nutrient-dense food.

The Eating Quality of Meat: I—Color

Carbon monoxide (CO) and total nitrogen oxide (NOx) levels were monitored during meat cookery with a standard Ovenpak and a new ultralow-NOx (ULN) cyclonic gas burner. With the standard burner, CO varied from 103 to 152 ppm, NOx was 1.3−10.7 ppm, and surface pinking was observed on both beef and turkey. The ULN burner at optimal efficiency produced only 6.7 ppm of CO and 1 ppm of NOx, insufficient to cause surface pinking. To determine the relative contribution of CO and NOx to pinking, trials were also conducted in an electric oven with various pure gases. Pinking was not observed with up to 149 ppm of CO or 5 ppm of NO. However, as little as 0.4 ppm of nitrogen dioxide (NO2) caused pinking of turkey rolls. Beef roasts were pink at >2.5 ppm of NO2. Thus, pinking previously attributed to CO and NO in gas ovens is instead due to NO2, which has much greater reactivity than NO with moisture at meat surfaces. Keywords: Carbon monoxide; nitric oxide; nitrogen dioxide; meat; pinking

/pdf/carbon-monoxide-nitric-oxide-and-nitrogen-dioxide-levels-in-166j5mqbkc.pdf

Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey.

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Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey.