Liha töötlemine
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). In red meats, consumers relate myoglobin (O’Grady et al. 2000) but may
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