FACTORS INFLUENCING THE COLOR OF PROCESSED MEAT PRODUCTS: A COMPREHENSIVE REVIEW
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Abstract
Processed meat products play a significant role in the global food industry, offering consumers a diverse range of convenient and flavorful options. The color of processed meat is a crucial quality attribute that influences consumer perception, acceptability, and purchasing decisions. This research paper provides a comprehensive review of the factors affecting the color of processed meat products. It explores the impact of various factors such as animal species, muscle type, processing methods, additives, packaging, and storage conditions on the color characteristics of processed meats. Understanding these factors is essential for producers to optimize product quality, meet consumer expectations, and ensure market competitiveness.
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