Recent advances in meat color research

Abstract

Types of diets and energy intakes of animals, feeding types and withdrawal times were perceived as most important pre-harvest and the use of vacuum and active packaging in combination with lower temperatures post-harvest factors influencing meat color. The color remains one of the most important meat quality attributes when consumers are concerned. According to the literature survey of 600 manuscripts, published only in the last two years, more than 40% of them failed to include information necessary to replicate and/or properly interpret instrumental color results. Color measuring systems and devices, that can successfully resolve the problem of meat translucency and its non-uniform refraction index, should be a preferred instrumental choice in the future.