The basis of color in muscle foods
- 1 April 1977
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
- Vol. 9 (1), 81-114
- https://doi.org/10.1080/10408397709527231
Abstract
The basis of color in heme‐pigmented muscle food resides in the physicochemical/electromagnetic properties of the intracellular oxygen‐carrying heme protein, myoglobin. This critical review of pertinent recent literature explores and attempts to interrelate properties of this color‐imparting molecule in the context of the underlying nature of red meat color and factors promoting stability and instability.Keywords
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