74 Characterizing Pork Color Shelf Life: Foundational Visual and Biochemical Bases of Pork Discoloration

Abstract Poor color stability limits meat shelf life, and poses an economic challenge to processors retailers, contributes food waste. The US pork industry has only a limited understanding of fresh discoloration, with most inferences about discolored being extrapolated from beef discoloration studies. Despite substantial research into consumer perception, biochemical mechanisms, impact little is known regarding stability. This problematic because differences in myoglobin as well traits. While typically presents brown hue, displays wider range hues, intensity extent discoloration. Pork-specific thresholds, they relate acceptability, have not been defined likely differ due the variety intensity, combinations. Once products characterized, biochemical, metabolomics, proteomic changes between stable labile will provide information mechanistic basis for Further, despite pre- post-slaughter interventions slow it currently possible predict at d 1 postmortem inherent persistence entering retail case 10 21 later. Fundamental pork, ranging applied perceptions traits, needed develop technologies improve life cuts, decrease discoloration-based profit losses, reduce