Mancini R A, Hunt M C
Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA.
Meat Sci. 2005 Sep;71(1):100-21. doi: 10.1016/j.meatsci.2005.03.003.
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
本综述调查了近期的文献，这些文献聚焦于影响肌红蛋白化学、肉色、色素氧化还原稳定性以及用于评估这些特性的方法的因素。肉和肉制品的外观是一个复杂的话题，涉及动物遗传学、宰前和宰后条件、基本的肌肉化学以及许多与肉品加工、包装、分销、储存、展示和最终食用准备相关的因素。这些因素在全球范围内各不相同，但影响基本色素化学的变量在各国之间相当一致。要最大限度地延长肉色保持时间，关键在于了解两个基本肌肉特性——耗氧量和高铁肌红蛋白还原——的综合作用。在宰前研究领域，肉色与基因组数量性状位点、众多收获前营养方案以及饲养和屠宰环境有关。我们现在对宰后冷却和pH值的影响、用于包装的气氛、抗菌干预措施以及熟肉颜色的质量和安全性有了更清晰的认识。现在已经了解了骨骼变色的病因。新的颜色测量方法，尤其是数字成像技术，以及对现有方法的改进现在已经出现。然而，关于肉色的问题仍然没有答案。肉类科学家应继续开发改善肌肉颜色和颜色稳定性的新方法，同时也要关注肌红蛋白化学的基本原理。
