Myoglobin oxidation and colour of meat
2000
Gasperlin, L. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
This article highlights the importance of the chemistry of myoglobin and the principal biochemical mechanisms, which regulate the colour of raw meat. It will be first discussed a variety of biochemical factors which influenced the colour deterioration. Secondly, factors that may improve colour (reducing capacity, addition of a-tocoferol) will be underlined.
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