3.2.2. Myoglobin redox state
The CIE L∗a∗b∗ values and the myoglobin redox states were not correlated (r < 0.05) in this study. The CIE L∗a∗b∗ measurements were taken on the surface of the meat, while the myoglobin redox forms ( Fig. 2) represent the ratio of the redox forms through a cross section of the steak. The steaks were all of an uniform thickness to standardise the effect of air penetration. Visual assessment of the cross sectional distribution of the myoglobin forms indicated that deoxymyoglobin was confined to the central part of the meat where the oxygen partial pressure is reported to be