The color of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The stability of pigments in meat is highly variable and is governed by a variety of factors. The effects of exogenous factors (i.e., storage and display conditions) have been well researched. The control of these variables currently offers the best means for maximizing meat color stability. Biochemical factors which are inherent to the meat itself have received far less research attention and an understanding of these presents the greatest potential for prolonging color stability in fresh meat.

The biochemical basis for discoloration in fresh meat: a review

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

Color is a primary factor used by consumers to judge beef quality, especially freshness Recent studies indicate that dietary supplementation of vitamin E to beef cattle increases the alpha-tocopherol concentration in muscle and its membranous subcellular fractions The increased tissue alpha-tocopherol concentration protects not only membranal lipids but also myoglobin from oxidation This results in delayed onset of discoloration in fresh, ground, and frozen beef and in suppression of lipid rancidity, especially in fresh, ground, and frozen beef and less so in cooked beef Extension of beef color display life depends on dose level and duration of dietary vitamin E, muscle, and aging period Cumulative results of experiments conducted to date indicate that beef from animals that receive 500 IU/steer daily of vitamin E for 126 d could assuredly benefit the domestic retail market by extending color display life Implementation of this technology by the beef industry requires development of a method for rapid determination of alpha-tocopherol concentration in muscle samples collected on the day of harvest

A review of dietary vitamin E supplementation for improvement of beef quality.

Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

SUMMARY— Ascorbic acid plus either BHA or PG effectively retarded both lipid and pigment oxidation in raw ground beef for up to 8 days of refrigerator storage in oxygen-permeable film. Both trained and consumer-type panels judged the additive-treated meat to be significantly better than controls. Percent metmyoglobin was found to be a useful objective measurement of color in raw beef, but total pigment concentration did not provide an adequate evaluation of color. Treatment with these additives did not appear to mask bacterial spoilage.

Retardation of oxidative color changes in raw ground beef

SUMMARY—

The effect of chlortetracycline (CTC), oxytetracycline (OTC), papain, and refrigerator storage temperatures on metmyoglobin (MetMb) reducing activity (MRA) and oxygen utilizing capacity of ground raw beef was investigated. CTC did not affect either MRA or oxygen utilization. OTC showed variable effects on MRA but did not affect oxygen utilization. Papain increased MRA over that of controls, and papain treated samples maintained higher MRA longer than controls. Reduction of MetMb took place in the refrigerator at both 0° and 9°C; the rate of MetMb reduction decreased with decreasing temperature. Significant positive correlations were found between MetMb and malonaldehyde in stored refrigerated meats. MRA and MetMb were negatively correlated.

Theresa H. P. Liu

Papers

Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef