Assessment of beef freshness by monitoring oxy-, deoxy-, and met-myoglobin concentration change during storage time

Consumers usually evaluate storage time of a beef, as well as its freshness, using its surface color. However, in this study, by using a colorimetric method, we found that the surface color change of beef samples was unrecognizable during the first five days of storage. On the other hands, the attenuance difference between 615nm and 630nm (A630-A615 difference) was found to have a high correlation with met-myoglobin concentration change along storage time. Hence, the A630-A615 difference can be used as an indicator to assess beef freshness.