Pigments Found in Meat Main Page
- Color Intensity
- Meat Color and PH
- Color Stability
- Cooked Meat Pigments
- Pinking of Uncurred Cooked Products
- Irridiscence in Processed Meat Products
Particle Size Reduction and Mixing
The more air that is incorporated into a meat product, the more stress is put upon the natural reducing systems of meat which help maintain oxymyoglobin stability and keep metmyoglobin formation in check.
Longer mixing times and smaller meat particles results in shorter color shelf-life for meat products.Use of vacuum mixers helps to improve color stability, but will not completely bring the stability back to what would be expected in whole muscle products.