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- Jacob, Robin
- Meat science 2020 v.162 pp. 108040
- color; enzyme activity; enzymes; genotype; intrinsic factors; mitochondria; muscles; oxygen consumption; oxygen partial pressure; pH; rapid methods; red meat; slicing; temperature; vitamin E
- ... This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due ...