Recent advances in meat color research

Types of diets and energy intakes of animals, feeding types and withdrawal times were perceived as most important preharvest and the use of vacuum and active packaging in combination with lower temperatures post-harvest factors influencing meat color. The color remains one of the most important meat quality attributes when consumers are concerned. According to the literature survey of 600 manuscripts, published only in the last two years, more than 40% of them failed to include information necessary to replicate and/or properly interpret instrumental color results. Color measuring systems and devices, that can successfully resolve the problem of meat translucency and its non-uniform refraction index, should be a preferred instrumental choice in the future.

Automated summary

Types of diets, energy intakes of animals, feeding types, and withdrawal times are important preharvest factors influencing meat color, while vacuum and active packaging combined with lower temperatures are post-harvest factors. Color remains a key meat quality attribute for consumers, yet over 40% of recent literature fails to provide necessary information for replicating or interpreting instrumental color results. Color measuring systems and devices that address meat translucency and non-uniform refraction index should be preferred for future use.