| Fresh meat |
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With fresh meat, the primary concern is discoloration. The original, fresh red color can be lost due to oxidation of the pigment myoglobin, caused by residual activity of the muscles themselves. If the iron in the myoglobin molecule becomes oxidized, the myoglobin is converted into metmyoglobin and the color changes to brown. Due to legal restrictions in most countries, it is not allowed to use antioxidants to contain this effect. |
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