Meat color and iridescence: Origin, analysis, and approaches to modulation

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dc.contributor.authorRuedt, Chiara
dc.contributor.authorGibis, Monika
dc.contributor.authorWeiss, Jochen
dc.date.accessioned2024-09-03T07:30:24Z
dc.date.available2024-09-03T07:30:24Z
dc.date.issued2023de
dc.description.abstractMeat color is an important aspect for the meat industry since it strongly determines the consumers’ perception of product quality and thereby significantly influences the purchase decision. Emergence of new vegan meat analogs has renewed interest in the fundamental aspects of meat color in order to replicate it. The appearance of meat is based on a complex interplay between the pigment‐based meat color from myoglobin and its chemical forms and light scattering from the muscle's microstructure. While myoglobin biochemistry and pigment‐based meat color have been extensively studied, research on the physicochemical contribution of light scattering to meat color and the special case of structural colors causing meat iridescence has received only little attention. Former review articles focused mostly on the biochemical or physical mechanisms rather than the interplay between them, in particular the role that structural colors play. While from an economic point of view, meat iridescence might be considered negligible, an enhanced understanding of the underlying mechanisms and the interactions of light with meat microstructures can improve our overall understanding of meat color. Therefore, this review discusses both biochemical and physicochemical aspects of meat color including the origin of structural colors, highlights new color measurement methodologies suitable to investigate color phenomena such as meat iridescence, and finally presents approaches to modulate meat color in terms of base composition, additives, and processing.en
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16183
dc.identifier.urihttps://doi.org/10.1111/1541-4337.13191
dc.language.isoengde
dc.rights.licensecc_by-nc-ndde
dc.source1541-4337de
dc.sourceComprehensive Reviews in Food Science and Food Safety; Vol. 22, No. 4 (2023), 3366-3394de
dc.subjectAnalysisen
dc.subjectColoren
dc.subjectIridescenceen
dc.subjectMeaten
dc.subjectProductsen
dc.subject.ddc660
dc.titleMeat color and iridescence: Origin, analysis, and approaches to modulationen
dc.type.diniArticle
dcterms.bibliographicCitationComprehensive reviews in food science and food safety, 22 (2023), 4, 3366-3394. https://doi.org/10.1111/1541-4337.13191. ISSN: 1541-4337
dcterms.bibliographicCitation.issn1541-4337
dcterms.bibliographicCitation.issue4
dcterms.bibliographicCitation.journaltitleComprehensive reviews in food science and food safety
dcterms.bibliographicCitation.volume22
local.export.bibtex@article{Ruedt2023, doi = {10.1111/1541-4337.13191}, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16183}, author = {Ruedt, Chiara and Gibis, Monika and Weiss, Jochen et al.}, title = {Meat color and iridescence: Origin, analysis, and approaches to modulation}, journal = {Comprehensive reviews in food science and food safety}, year = {2023}, volume = {22}, number = {4}, }
local.export.bibtexAuthorRuedt, Chiara and Gibis, Monika and Weiss, Jochen et al.
local.export.bibtexKeyRuedt2023
local.export.bibtexType@article

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