Discovery of Electrochemical\nIndicators upon Sarcoplasmic\nMeat Discoloration

Meat discoloration is one of the challenges facing the\nfood industry,\nwhich affects both quality and shelf life. In this report, we present\nour groundbreaking discovery of electrochemically probing specific\nredox peaks associated with meat discoloration and successfully monitor\nits delay when controlled biochemically with added antioxidants. We\nhave validated the redox features by spectrophotometry measurements\nof the relative levels of oxymyoglobin, which gives meat its cherry\nred color, and metmyoglobin, which causes the meat to turn brown in\nrelation to discoloration. The insights from this research open up\nnew avenues for the development of innovative electroanalytical tools\nfor studying meat color and quality. These new tools could potentially\nminimize nutritious beef waste, lessen the environmental burden associated\nwith waste disposal, and reduce CO<sub>2</sub> emissions linked to\ndiscoloration issues.