Research development on the effects of calcium salts on meat color and the mechanism

Abstract

Abstract: Abstract: In the meat industry, calcium salts are often used in tenderness improvement, calcium nutrition richment and the partly replacement of salt in meat products. However, it has been found that some calcium treatments had caused meat color problem and decreased the color values. But it’s a pity that there are some disagreements on the effects of calcium on the meat color in the current research which might be caused by the different calcium salts, the adding amount and different environments in meat system. So, in order to make it clear what’s the mechanism of the effects of the calcium on meat color and how about the research going on, the possible mechanisms were discussed from the relationship between the calcium and the changes of lipid oxidation and the reduction ability of metmyoglobin. And the development of the research on the effects of calcium on meat and meat products color was summarized. The ideas would be benifical to the application of calcium in meat production.

Key words: Key words: calcium ion, meat color, meat color stability, metmyoglobin reducing activity (MRA), lipid oxidation

CLC Number:

TS251.1

References

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