Intrinsic and extrinsic factors affecting the color of fresh beef meat—comprehensive review

HIGHLIGHTS

• who: Alejandro Poveda-Arteaga and colleagues from the DIL German Institute of Food Technologies, Prof-v-Klitzing-Str., Quakenbru00fcck, Germany Department of Food Material Science, University of Hohenheim, Garbenstrau00dfe, Stuttgart, Germany have published the paper: Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meatu2014Comprehensive Review, in the Journal: (JOURNAL)
• what: Intrinsic and extrinsic factors were evaluated in the influence of myoglobin oxidation and its superficial accumulation in fresh beef muscle color.
• how: Previous data showed that higher mitochondrial counts and mitochondrial activity in DFD meat resulted in a darker meat surface . . .
  

   

  

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