Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat

Abstract

Beef meat colour is an important appearance factor for consumers preference. The bright red colour of bloomed fresh meat increases its desirability and leads to a reduction of economic losses due to discolouration. Visible colour changes occur in the muscle surface in relation to amount and redox state of (deoxy)myoglobin. Exposure to air allows its progressively oxygenation and oxidation in the bright red oxymyoglobin and/or in metmyoglobin which confers a dark red colour to meat (Feldhusen et al., 1995)....

Keywords

• beef meat, vacuum packaged ageing, exposure time, myoglobin