Abstract: Discoloration of cooked cured meat products is common during storage, due to the oxidation of nitrosyl hemochromogen, the principle pigment in them. The factors, including the raw meat, the ending temperature of cooking, massaging process, and smoking can affect the discoloration of cured meats, while photo-oxidation and auto-oxidation caused by oxygen can lead to the discoloration directly in meat products. Moderate chilling temperature and modified atmosphere packaging (MAP) may retard such oxidation and thus protect the desired color in meat products. Addition of nitrite, antioxidant and pigments have varied influences on the color of cured meat products.

Key words: cured cooked meat products, color fading, pigment, nitrosylhemochromogen