Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)
Peter P Purslow, Robyn D Warner, Frank M Clarke, Joanne M Hughes
Meat Science | ELSEVIER SCI LTD | Published : 2020
This review focuses on the mechanisms responsible for some the achromatic aspects of meat colour (paleness or darkness) due to light scatter from structures within the tissue. Recent investigations have highlighted the role of three key mechanisms contributing to variations in the lightness of meat: (1) Variations in the myofilament lattice spacing, and the resultant changes in myofibril diameter and muscle fibre diameter. A 20% increase in lightness (L* value) between muscles with ultimate pH of 6.1 versus 5.4 is accompanied by a 17% change in muscle fibre diameter. (2) Variations in sarcomere length, if these are associated with changes in myofilament and myofiber diameter, (3) Variations ..View full abstract
Awarded by Argentine Agencia Nacional de Promocion Cientifica y Tecnologica
The authors acknowledge the financial support the Australian Meat Processor Corporation, the Australian government, via Meat and Livestock Australia, and the Argentine Agencia Nacional de Promocion Cientifica y Tecnologica, via PRH-PICT 2013-3292 for much of the work reviewed here. The support of the Image and Image Analysis Facility of Griffith university, CSIRO and the Australian synchrotron in collection of some of the data reviewed here is also gratefully acknowledged.