American Meat Science Association Guidelines for Meat Color Measurement
D. A. King, Melvin C. Hunt, Shai Barbut, J. Claus, Darren P. Cornforth, P. Joseph, Yuan H. Brad Kim, Gunilla Lindahl, R.A. Mancini, Mahesh N. Nair, Kjell J. Merok, Andy Milkowski, Anand Mohan, F.W. Pohlman, Ranjith Ramanathan, Christopher R. Raines, M. Seyfert, Oddvin Sørheim, Surendranath P. Suman, M.J. Weber
Abstract
Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle, that influence the chemical state of myoglobin. The complex nature of these interactions dictates that decisionsregarding evaluations of meat color be made carefully and that investigators have a basic knowledge of the physical andchemical factors affecting their evaluations. These guidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed for the appropriate interpretation of the resulting data.The guidelines provide an overview of myoglobin chemistry, perceptions of meat color, details of instrumentation used inmeat color evaluation, and step-by-step protocols of the most common laboratory techniques used in meat color research.By following these guidelines, results of meat color research may be more clearly presented and more easily replicated.