| Myoglobin Chemistry and Meat Color. | |
| | |
MedLine Citation:
|
PMID: 23190143 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats. The objective of this review is to provide an overview of the current research in meat color and how the findings are applied in the meat industry. Characterizing the fundamental basis of myoglobin's interactions with biomolecules in postmortem skeletal muscles is necessary to interpret the chemistry of meat color phenomena and to engineer innovative processing strategies to minimize meat discoloration-induced revenue loss to the agricultural economy. Expected final online publication date for the Annual Review of Food Science and Technology Volume 4 is February 28, 2013. Please see http://www.annualreviews.org/catalog/pubdates.aspx for revised estimates. |
| | |
Authors:
|
Surendranath P Suman; Poulson Joseph |
Related Documents
:
|
22920513 - Travel, sex, and food: what's speciation got to do with it? 23534903 - Bringing a transgenic crop to market--where compositional analysis fits. 11308373 - Formation of n-nitroso-n-methylurea in various samples of smoked/dried fish, fish sauce... |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2012-11-26 |
Journal Detail:
|
Title: Annual review of food science and technology Volume: - ISSN: 1941-1413 ISO Abbreviation: Annu Rev Food Sci Technol Publication Date: 2012 Nov |
Date Detail:
|
Created Date: 2012-11-29 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 101561951 Medline TA: Annu Rev Food Sci Technol Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
|
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546; email: spsuma2@uky.edu. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Potential Application of Pectinase in Developing Functional Foods.
Next Document: Estimating animal population density using passive acoustics.