Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review
Source abstract
Abstract
Meat color research from the last two decades suggests that a combination of different intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) and extrinsic factors (production systems and feeding, pre-mortem stress, slaughter season, and chilling rates) might have a deep impact in the color of beef muscle and influence consumers’ acceptance of fresh meat. Ultimate pH and muscle position were perceived as the most determinant intrinsic factors, whereas production systems, feeding, and ante-mortem stress were the extrinsic factors that more strongly influenced beef color attributes. From an industrial perspective, the extrinsic factors can be improved through the technological process at a higher ratio than the intrinsic ones. This review aims to evaluate the effect of each of those factors on myoglobin oxidation and beef color traits from a comprehensive standpoint. All the information discussed in this manuscript focuses on an industrial environment and offers possible solutions and recommendations for the global meat industry.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Animal Nutrition and Physiology · Dye analysis and toxicity
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany
Department of Food Material Science, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany
Funding
Industrial Collective Research (IGF) of the German Ministry of Economics and Climate Action (BMWK)
References (100+)
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