HUANG Hui, SUN Shenyu, WEI Ya, LI Laihao, YANG Xianqing, HAO Shuxian, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, LIN Zhi. Research progress on color transformation of red meat during storageJ. South China Fisheries Science, 2020, 16(3): 119-124. DOI: 10.12131/20190170
Citation: HUANG Hui, SUN Shenyu, WEI Ya, LI Laihao, YANG Xianqing, HAO Shuxian, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, LIN Zhi. Research progress on color transformation of red meat during storageJ. South China Fisheries Science, 2020, 16(3): 119-124. DOI: 10.12131/20190170
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Research progress on color transformation of red meat during storage

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  • Meat color is the most direct index of meat quality, and the correlation between its changes during storage and quality has been a hotspot in recent years. The paper reviews the relationship between myoglobin and meat color change, discusses the main influencing factors, and investigates the mitochondrial regulation of meat color by affecting the presence of myoglobin. The review provides a theoretical basis for the preservation technology of meat color during storage.
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