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Aug 6, 2013 · When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat.
Myoglobin and meat color, chemical state of myoglobin related, and factors associated with the discoloration of fresh meat.
Meat Colour. The post mortem colour development of meat varies greatly from one species to another, with variations in fresh beef being very prominent. Beef shows a range of colour from first being cut to the end of its shelf life (about three days). Typical meat colour for different species is shown in Table 3.
fresh meat color Color of muscle foods revolves around myoglobin, the primary red pigment in meat, responsible for storing oxygen in cells. However, ultimate perceived color as seen by the human eye is affected by many additional internal and external factors.
Color of meat revolves around the primary red pigment in meat, myoglobin, responsible for storing oxygen in cells. The molecule can exist in four chemical states (deoxymyoglobin, oxymyoglobin, carboxymyoglobin and metmyoglobin) which dictates the observed color.
Nov 24, 2013 · The optimum surface colour of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; greyish-pink for pork; and pale pink for veal) is highly unstable and short-lived.
meat color and meat color measurements has advanced greatly in the intervening years. Color researchers with considerable expertise have graciously offered their advice on the essential information and techniques needed for meat color research.
