Meat Proteins and Electron Donors: Electrochemistry with Spectrophotometry

The red color of meat is influenced by the proportion of oxymyoglobin to metmyoglobin presence. The greater the oxy/met ratio, the brighter the red color. We present here the voltammetric properties of beef myoglobin and relate them to the meat color attributes. Specifically, the storage stability of meat probed by changes in the electrochemical properties of meat proteins and the effect of electron donors on metmyoglobin reduction and oxy-myoglobin formation will be discussed.