Abstract: Meat color and its stability are important quality characteristics of fresh beef and have a significant effect on the purchasing desire of consumers. Previous studies have shown that many factors can affect meat color and its stability. This paper reviews the effects of pre-harvest factors associated with the type and concentration of antioxidant compounds in live cattle (varieties, gender, diet and animal management and post-harvest factors (aging, different muscles and sarcoplasmic protein) on meat color and its stability, as well as the underlying mechanism. The effects of selected packaging methods, low temperature sterilization technologies (low plasma and pulsed electric field) and adding exogenous substances in improving the color and color stability of beef products are also summarized. In conclusion, this paper provides a theoretical guidance for improving beef color stability and beef quality.

Key words: beef, color, myoglobin, packaging, antioxidants