FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW uri icon

abstract

  • The color of fresh meat is important to every aspect of the meat industry. The basic explanations for various colors and intensities of color need to be understood in order to minimize offcolors which ultimately result in product loss. This review discusses the various color forms of myoglobin in muscle and their relationship to species, atmospheric conditions, antemortem factors and storage characteristics. Copyright 1984, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Quality

altmetric score

  • 3

author list (cited authors)

  • SEIDEMAN, S. C., CROSS, H. R., SMITH, G. C., & DURLAND, P. R.

citation count

  • 136

complete list of authors

  • SEIDEMAN, SC||CROSS, HR||SMITH, GC||DURLAND, PR

publication date

  • March 1984

publisher