Liha töötlemine
1988; Kennedy myoglobin (OxyMb) cherry red form of
et al. 2004). In red meats, consumers relate myoglobin (O’Grady et al. 2000) but may
the bright red color to freshness, while dis- impact negatively on the oxidative stability
criminating against meat that has turned of muscle lipids and lead to the development
brown in color (Hood and Riordan 1973; of undesirable flavors (Rhee and Ziprin 1987;
Morrissey et al. 1994). It is because of Estevez and Cava 2004). The breakdown
such sensory quality changes in fresh meat products of lipid oxidation have been associ-
247
248 Chapter 13
ated with the development of off-flavors and Modified Atmosphere Packaging
off-odors and loss of color in meat (Faustman of Meat Products
and Cassens 1989).
annaabi.ee 
