ABSTRACT
The overall appearance is the primary factor for consumers when purchasing muscle foods such as beef, pork, poultry, and fi sh. In particular, color is the most important sensory property, because it strongly infl uences the consumer’s decision (Carpenter et al. 2001; Jeong et al. 2009). For example, consumers have a preference for a bright red color for fresh beef and have a defi nite bias against tan or brown discoloration. Moreover, the color of muscle foods is often used as an indicator of the wholesomeness of meat cuts, but acceptable meat color is short-lived during storage and display. Oxidation of pigments in muscle impacts meat color, and makes it less saleable because it is perceived as spoilt (Faustman and Cassens 1990). Discolored meat cuts are often minced and marketed in a reduced value form, because consumers are unlikely to accept muscle foods that are discolored.
