Effect of specific packaging conditions on myoglobin and meat color

Meat and meat products are very sensitive to external factors and are very sensitive substrate for bio-chemical processes which occur during the storage. The main causes of meat quality changes are microbiological breakdown, fat oxidation and discoloration. Any discoloration has negative impact on customer choice. Color change is meat sensory attribute and directly depends on the myoglobin state. Proper packaging and packaging conditions allow protection against external influences, as well as keep sensorial, nutritional and microbiological properties to the stated expiration date. Colour is one of the most important quality characteristic of fresh meat. This paper deals with the review of literature in terms of preserving desired meat color by appropriate specific packaging requirements. Studies have shown that varying the amount of oxygen present in the packaging atmosphere can prevent undesirable oxidation and discoloration of meat. Many authors proved that increase in oxygen level is useful for color stability but oxygen promotes many deteriorative reactions (fat oxidation, microbiology failure...). Although it maintains redness during storage, rancidity often develops while color is still desirable. Therefore, oxygen level should be balanced to satisfy colour and quality needs and its values vary within wide range limits. In addition to improve performance of commercial packaging in modified atmosphere, carbon monoxide is added to the package because of its high affinity to myoglobin and its ability to form desirable color on the surface of fresh meat.