The colour of meat is the result of the haeminic pigment content and
the oxidoreduction state of the haem iron, highly influenced by the
muscle cell environment (metmyoglobin reduction enzyme activity
and oxygen consumption). Therefore themeat included its stabilty during
storage. Meat colour defect is often considered by consumers as an
indication of spoilage and unwholesomeness, leading to rejection of
the meat products. Therefore themeat colour is one of the most important
traits to be controlled in the meat chain especially for fresh meat.
From an economical point of view, the cost of discolouration induced
quality was estimated over 1 billion dollar for the meat industry in US
(Smith, Belk, Sofos, Tatum, &Williams, 2000).