Liha töötlemine
1995). Each Jayasingh et al. 2002). Discoloration in
food product category presents its own retail meats during display conditions may
unique challenges in this regard, and meat is occur as a combined function of muscle
no different. Unfortunately, fresh meat color pigment oxidation (oxymyoglobin to met-
is short-lived and surface discoloration that myoglobin) and lipid oxidation in membrane
occurs during chilled and frozen storage is phospholipids (Sherbeck et al. 1995). MAP
considered a sign of unwholesomeness and is one of the principle methods of maintain-
product deterioration (Faustman and Cassens ing and prolonging meat color sensory
1990). The bright, cherry-red color of fresh quality.
beef is used by consumers as an indicator High O2 concentrations promote the oxy-
of meat quality (Cassens et al. 1988; Kennedy myoglobin (OxyMb) cherry red form of
et al. 2004)
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