Myoglobin Chemistry and Modifications that Influence (Color and) Color Stability
نویسنده
چکیده
Myoglobin is a heme-containing protein that participates in aerobic metabolism in antemortem muscle by storing and/or delivering oxygen. Several scholarly reviews have been devoted to the chemical characterization of myoglobin and its effect on meat color (Faustman and Cassens, 1990; Renerre, 2000; Mancini and Hunt, 2005). this review will re-confirm the criticality of heme properties as they relate to meat color and color stability but also remind the reader that myoglobin’s apoprotein, within which heme is located, plays an important role in the extent to which heme-related reactions may occur (Wang, 1962).
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