Reduction of ferrimyoglobin in meat

Abstract

A diverse body of literature is integrated and discussed in this review of the production of ferrimyoglobin in fresh red meat, and the probable role(s) of muscle mitochondria in the enzymic reductive process is developed. A major purpose of this review is to bring key unanswered questions into focus and, hopefully, to stimulate and perhaps point the way for further research into this inadequately understood area. It is the authors view that as the cutting and packaging of fresh red meat becomes increasingly centralized a thorough understanding of the biochemistry of in situ, heme pigment reduction will, in addition to its own intrinsic scientific interest, prove to be of value in providing a rationale for refining ante‐ and post‐mortem treatment and handling practices aimed at, among other things, optimizing color maintenance of consumer cuts of fresh red meat.