Liha töötlemine
heat, light, organic iron catalysts, and traces globin content) also increases with age; for
of metal ions, especially copper and iron. It example, veal is brownish pink, while beef
is also the breakdown products of the perox- from three-year-old steers is bright, cherry
ides that cause the oxygen to react more red (Miller 2002). However, within a species,
rapidly with the fatty acids, thus producing meat color can be adversely affected by a
the autocatalytic effect. variety of factors, including postmortem han-
The development of oxidative rancidity in dling, chilling, storage, and packaging (Miller
meat is affected by many factors (Enser 2002).
1974; Morrissey et al. 1998; Pérez Chabela The color of frozen meat varies with the
and Mateo-Oyague 2006), some intrinsic rate of freezing. There is a direct relationship
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