Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes

Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

“…It also delivers many nutrients, such as B group vitamins (i.e., thiamine, niacin, B 12 vitamin), iron, zinc, and selenium. Moreover, pork in used in many national and regional cuisines worldwide because of its taste and texture [4,5]. Many researchers indicate that visual attributes of meat, including colour, are of key importance for the consumer's perception of the quality of meat and have a direct impact on the decision to purchase it, while sensory attributes (tenderness, juiciness, and tastiness) determine the decision to purchase meat again [6][7][8].…”

“…Many researchers indicate that visual attributes of meat, including colour, are of key importance for the consumer's perception of the quality of meat and have a direct impact on the decision to purchase it, while sensory attributes (tenderness, juiciness, and tastiness) determine the decision to purchase meat again [6][7][8]. The colour of raw meat and its changes occurring during storage are easily noticeable by consumers, which makes the colour a key indicator of the meat's quality and freshness [5,9,10]. Once the quality attributes of fresh meat do not meet consumers' expectations, the meat is withdrawn from retail, which leads to food waste through the loss of valuable and still safe sources of nutrients [5][6][7][8].…”

“…The colour of raw meat and its changes occurring during storage are easily noticeable by consumers, which makes the colour a key indicator of the meat's quality and freshness [5,9,10]. Once the quality attributes of fresh meat do not meet consumers' expectations, the meat is withdrawn from retail, which leads to food waste through the loss of valuable and still safe sources of nutrients [5][6][7][8].…”

“…During the storage process, myoglobin may be transformed into metmyoglobin (MetMb), which results in a change in the colour of the meat to an unattractive grey-brown or grey-beige. The proportion of different myoglobin forms determines the final meat colour, and it is a vital factor affecting the shelf life and aesthetics of meat products [3,5,12].…”

“…Despite the attractive presentation of meat in MAP, especially in the first week of exposure, this packaging method has certain limitations. High O 2 concentration promotes the development of undesirable quality defects, such as the growth of microbiota, increased storage leakage, lipid oxidation, discolouration, loss of nutrients, and changes in meat texture [3,5,[13][14][15]17,18].…”