Mb (Trout, 2003) since Mb is the primary pigment associated with meat color. Post mortem meat color changes as a consequence of myoglobin (Mb) chemical state changes and postmortal processes, regarding changes in muscles. Meat color depends on pigment content, oxydative impacts on pigments, pigment reactions with gass compounds, so as structure meat protein properties. Among all sensory attributes of meat, color is considered one of the most important physical traits because once color is deemed unacceptable, all other sensory attributes lose their significance to consumers (Bekhit et al., 2005 Mancicni and Hunt, 2005) (McKenna et al., 2005). Research has shown that the three sensory properties by which consumers most readily judge meat quality are appearance, flavour and texture. Microbial growth, color and lipid oxidation are factors important to shelf life and consequently to consumer acceptance of fresh meat (Zhao et al., 1994). In addition to improve performance of commercial packaging in modified atmosphere, carbon monoxide is added to the package because of its high affinity to myoglobin and its ability to form desirable color on the surface of fresh meat. Therefore, oxygen level should be balanced to satisfy colour and quality needs and its values vary within wide range limits. Although it maintains redness during storage, rancidity often develops while color is still desirable. Many authors proved that increase in oxygen level is useful for color stability but oxygen promotes many deteriorative reactions (fat oxidation, microbiology failure…). Studies have shown that varying the amount of oxygen present in the packaging atmosphere can prevent undesirable oxidation and discoloration of meat. Colour is one of the most important quality characteristic of fresh meat.This paper deals with the review of literature in terms of preserving desired meat color by appropriate specific packaging requirements.
Proper packaging and packaging conditions allow protection against external influences, as well as keep sensorial, nutritional and microbiological properties to the stated expiration date. Color change is meat sensory attribute and directly depends on the myoglobin state. Any discoloration has negative impact on customer choice. The main causes of meat quality changes are microbiological breakdown, fat oxidation and discoloration. Meat and meat products are very sensitive to external factors and are very sensitive substrate for bio-chemical processes which occur during the storage.
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