AMSA Meat Color Measurement Guidelines

Meat color is an important aspect of consumer’spurchase decisions regarding meat products. Perceived meat color results from the interaction of light, a detector(i.e. human eye), and numerous factors that are both intrinsic and extrinsic tothe muscle which influence the chemical state of myoglobin.  The complex nature of these interactions dictatesthat decisions regarding evaluations of meat color be made carefully, and thatinvestigators have a basic knowledge of the physical and chemical factorsaffecting their evaluations.  Theseguidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed forappropriate interpretation of the resulting data.  The guidelines provide an overview ofmyoglobin chemistry, the perception of meat color, in addition to details ofinstrumentation used in meat color evaluation. Moreover, these guidelines detail practical considerations for simulatedretail display studies and provide details of the most common laboratorytechniques used in meat color literature. Importantly, the guidelines indicate the information that should beincluded when reporting meat color research to aid in appropriateinterpretation.  Practical considerationsneeded for troubleshooting meat color problems in a commercial setting areincluded as well.  Investigators areencouraged to review the entire guidelines before designing and conducting meatcolor research.