Fresh meat color

This review presents a critical evaluation of the recent developments in the study of fresh meat color. Importance of color as a primary quality attribute deciding the consumer acceptance of fresh meats, is pointed out. The stability of myoglobin pigment, essential for the maintenance of fresh meat color, is examined in the light of 3‐dimensional structure of the molecule. The dynamic and reversible nature of color cycle involving constant oxygenation, oxidation, and reduction is emphasized. Oxygenation and oxidation are discussed on the basis of thermodynamic principles. The factors affecting fresh meat color are examined. The enzymic and nonenzymic metmyoglobin reducing systems are discussed in relation to fresh meat color. A full discussion on the inter‐relationship between lipid and pigment oxidation is presented. Recent developments on the methodology of color measurement are traced, pointing out the advantages and limitations of various methods.