Advances in the Influence of Myoglobin Chemistry on Livestock or Poultry Muscle and Fresh Meat Color

Meat purchasing decisions are influenced by color more than any other quality factor because consumers use discoloration as an indicator of freshness and wholesomeness.Myoglobin is the principal protein responsible for meat color.This paper reviewed the interactive transforming reaction and effect of four myoglobin molecules,including deoxymyoglobin,oxymyoglobin,metmyoglobin and carboxymyoglobin,o…