Abstract

Fresh meat colour is one of the most important quality attributes that affects the consumer’s meat purchasing decisions (Renerre & Labas 1987). A number of factors such as feed type, animal breed, age, sex, display and packaging conditions influence the rate of metmyoglobin formation. Metmyoglobin is the pigment responsible for brown colour on meat surface during retail display ... continued

YHB, Kim, AD Stuart, K Rosenvold, and G Maclennan

Proceedings of the New Zealand Society of Animal Production, Volume 72, Christchurch, 147-149, 2012