Biochemical studies on the discoloration of fresh meat

Abstract
Summary: Semimembranosus muscles from lamb, beef and pork carcasses were analysed for nicotinamide adenine dinucleotide content, metmyoglobin reducing activity and oxygen uptake during the initial 6 days of maturation in an attempt to elucidate the mechanisms which influence colour stability of meat surfaces during retail display.In all cases the above parameters diminished with increasing time of storage. For lamb and beef muscle the oxygen uptake of minced samples and nicotinamide adenine dinucleotide concentrations were highly correlated throughout, but for pork muscle a lower correlation was observed. A relationship was observed between oxygen uptake of minced samples and retail display life. Metmyoglobin reducing activity was not related to surface discoloration under aerobic conditions of storage.It would appear that the bright red colour associated with fresh meat at retail display may be prolonged by reducing the endogenous nicotinamide adenine dincleotide content of the meat tissue.