The Basis of Quality in Muscle Foods THE BAStS OF COLOR IN MUSCLE FOODS

Abstract

ABSTRACT The basis of color in hemè‐pigmented muscle food of mammalian, avian and marine origin resides in the physiocochemical/electromagnetic properties of the oxygen‐carrying heme protein, myoglobin. This paper is a discussion of literature pertaining to the underlying nature and properties of myoglobin and its derivatives that are responsible for the color of fresh, cured and cooked‘red’meat. Factors governing fresh and cured meat color stability and the nature and causes of undesirable changes are also explored. In doing so an attempt is made to interrelate structure, including electronic, with properties.