At the point of sale, beef color is one of the most important quality attributes that influences consumer’s purchasing decisions. But when the product is exposed to oxygen in the retail case for an extended period of time, oxidation of oxymyoglobin (red) leads to formation of metmyoglobin (myoglobin form that imparts brown color) that results in discoloration of steaks, thus decreasing consumer appeal.

Although various factors can affect discoloration, beef has some inherent capacity to delay metmyoglobin formation by a process called metmyoglobin reduction. The phrase “reduction potential” refers to the ability of the myoglobin to accept an electron (i.e. converting brown to red). Hence, quantification of reduction potential and determining its relationship with beef color can help the meat industry develop strategies to limit losses because of discoloration of meat.