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- Coloring Pigments Found in Meat Main Page
- Myoglobin
- Hemoglobin
- Color Intensity
- Meat Color and PH
- Color Stability
- Cooked Meat Pigments
- Pinking of Uncurred Cooked Products
- Irridiscence in Processed Meat Products

Color Stability

  • High ultimate pH affects enzyme activity and the rate of myoglobin oxygenation.
  • The dry surface of DFD meat s inhibits the penetration of oxygen into the meat and thus slows down the oxygenation process.

  • The length of time the meat has been stored postmortem affects the color stability of the meat or meat product.

  • Increased time from slaughter results in reduced color stability because co-factors
  • necessary for the reduction of metmyoglobin are depleted as postmortem timeincreases.

  • Products made with frozen meat will be darker initially and will not maintain the fresh color for as long as products made from meat which has never been frozen

  • Both storage time and temperature have a great effect on color stability.

  • Color acceptability decreases as storage time increases; however, the length of time the
  • color is acceptable is greatly affected by storage temperature.

  • Fresh meat and meat products should be stored at -1.5°C (29.3°F) to give maximum
  • color shelf-life and safety of 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.