Metmyoglobin reducing activity and meat color: A review

Abstract

Meat color is a crucial factor that determines customer purchasing decisions. Metmyoglobin reducing activity is essential in the preservation of meat quality since it directly influences color stability. Metmyoglobin, an oxidized form of myoglobin found in meat, is converted to its reduced, oxygen-binding state, oxymyoglobin, in this process. A number of both internal and external factors closely control the activity of metmyoglobin reduction. Intrinsic considerations include the pH of the meat, which affects the redox potential and, as a result, the effectiveness of metmyoglobin reduction. The presence of other reducing agents, such as enzymatic systems, also aids in the reduction process. Extrinsic factors such as storage conditions and temperature have an effect on metmyoglobin production, with oxygen exposure, light, and long storage durations all contributing to undesirable discoloration. Furthermore, differences in metmyoglobin reducing activity are detected across meat types and animal breeds, emphasizing the need to address meat sources in quality management. This review aims to define the current understanding of factors that influence metmyoglobin reduction in meat, with special emphasis on recent advancements in this field.