American Meat Science Association Guidelines for Meat Color Measurement

Guidelines for Meat Color Evaluation

State University National Pork Board American Meat Science Association

Low quality pork can possess unacceptable characteristics known as PSE. This condition is evidenced by a very light gray color. Furthermore, the muscle is very soft in texture and lacks the ability to hold water. Thus, the appearance of PSE pork reveals a very light color with soft appearance and separation between muscles with exudate (drip, purge, or moisture loss from the muscle) that ranges...

Proteomics of Meat Color

meat color is an important quality trait influencing the purchase decisions of consumers at the point of sale. maintaining the cherry-red color of fresh meat desirable to consumers is critical to retailing, and discolorationinduced quality deterioration leads to a $1 billion annual revenue loss in the US meat industry. the redox chemistry of myoglobin and its interactions with other biomolecule...

Current research in meat color.

This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution...

Meat Science and Muscle Biology

(P < 0.05) was found in detectable force required to break the vitelline membrane between treatments. This difference was less than 0.05 g. The elasticity of the vitelline membrane decreased during storage (P < 0.01) remaining low after 6 wk. Significant differences were detected for L*, a* and b* values. While numerically these differences existed, they were below the degree detectable by the ...