The Biochemical Basis for Discoloration in Fresh Meat: A Review

ABSTRACT 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.