Electroanalytical Meat Science

Abstract

Meat color is the fundamental property directing consumers’ purchase decisions. The bright red color of the meat is indicative of its freshness. For electrochemists, the redox properties of meat proteins and pigments are favorable target molecules to probe and understand the meat color attributes under various meat-relevant pH, temperature, and aerobic/anaerobic conditions. This presentation discusses our findings on the electroanalysis of meat properties, starting with a simple myoglobin model and extension to meat extracts. Our long-term goal is to devise an electroanalytical tool for meat color and quality assessments offering simplicity, portability, and cost-effectiveness.