Effect of changes in the structure of myoglobin on the color of meat products

Color is an important factor in determining a consumer's desire to buy and an important indicator of meat quality. Processing and storage processes affect the color of meat products. Therefore, research on how to improve the color of meat products can not only improve the quality of meat products but also enhance a consumer's desire to buy. Nitrosomyoglobin is known to be the main substance that exerts color in meat products. Meanwhile, meat products undergo a series of chemical and physical changes during the curing process that also affect the color of cured meat products. This paper reviews the six main factors currently affecting the color of cured meat products: (1) Quality of raw meat and the content of myoglobin; (2) physical structure of the muscle and achromatic aberration; (3) lipid oxidation; (4) Maillard reaction; (5) additives; and (6) packaging methods. In addition, the article also explores the relationship between pH, temperature, water retention and color in cured meat products, in order to provide more ideas for the study of color in cured meat products.