Abstract: In recent years, there has been a great increase in the consumption of western beef products including steaks, beef patties, hamburgers and roasted beef by Chinese consumers, especially the burgeoning middle class, and there have been increasing quality and safety requirements for beef product. However, color problems often occur in these beef products during the cooking process. The major color problems during the cooking of beef products are reviewed, including premature browning, persistent pinking and color reversion. The major causes of each color problem, the major factors influencing it and solutions to it are presented. Furthermore, the major factors affecting the color of cooked beef are summarized, and the molecular mechanism for color problems in cooked beef are put forward. This review will provide some useful information for cooked beef color control in China.

Key words: cooked beef, meat color, premature browning, persistent pink, meat color reversion, myoglobin