Effect of high pressure treatment on the color of fresh and processed meats: a review

TY - JOUR

T1 - Effect of high pressure treatment on the color of fresh and processed meats

T2 - a review

AU - Bak, Kathrine Holmgaard

AU - Bolumar, Tomas

AU - Karlsson, Anders H.

AU - Lindahl, Gunilla

AU - Orlien, Vibeke

PY - 2019/1/19

Y1 - 2019/1/19

N2 - High pressure (HP) treatment often results in discoloration of beef, lamb, pork, and poultry. The degree of color changes depends on the physical and chemical state of the meat, especially myoglobin, and the atmospheric conditions during and after pressurization. A decreased redness is attributed to a large degree to the oxidation of the bright red oxymyoglobin or the purplish deoxymyoglobin into the brownish metmyoglobin, as well as to the denaturation of myoglobin. Surely, the high myoglobin content makes beef more exposed to this discoloration compared to the white chicken meat. In addition, HP treatment causes denaturation of myofibrillar proteins followed by aggregation, consequently, changing the surface reflectance and increasing lightness. Other intrinsic and extrinsic factors may affect the pressure-induced color changes positively or negatively. In this review, the pressure-induced color changes in meat are discussed in relation to modification of the myoglobin molecule, changes in the meat microstructure, and the impact of the presence of different chemical compounds and physical conditions during processing.

AB - High pressure (HP) treatment often results in discoloration of beef, lamb, pork, and poultry. The degree of color changes depends on the physical and chemical state of the meat, especially myoglobin, and the atmospheric conditions during and after pressurization. A decreased redness is attributed to a large degree to the oxidation of the bright red oxymyoglobin or the purplish deoxymyoglobin into the brownish metmyoglobin, as well as to the denaturation of myoglobin. Surely, the high myoglobin content makes beef more exposed to this discoloration compared to the white chicken meat. In addition, HP treatment causes denaturation of myofibrillar proteins followed by aggregation, consequently, changing the surface reflectance and increasing lightness. Other intrinsic and extrinsic factors may affect the pressure-induced color changes positively or negatively. In this review, the pressure-induced color changes in meat are discussed in relation to modification of the myoglobin molecule, changes in the meat microstructure, and the impact of the presence of different chemical compounds and physical conditions during processing.

U2 - 10.1080/10408398.2017.1363712

DO - 10.1080/10408398.2017.1363712

M3 - Review

C2 - 28846443

SN - 1040-8398

VL - 59

SP - 228

EP - 252

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

IS - 2

ER -