This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due to a range of extrinsic factors notably oxygen partial pressure, temperature and time post slicing. A range of intrinsic factors also affect bloom acting via the oxygen consumption rate of mitochondria and metmyoglobin (MMb) reductase activity post mortem, such as post mortem age, muscle type, rigor temperature, ultimate pH (pHu), genotype and vitamin E status. These sources of variation have implications for measurement protocols and commercial applications for colour and colour stability. Development of a rapid method to measure bloom depth would enable assessment of bloom independently of surface colour.

这篇综述旨在研究有关开花的文献，以确定对肉色和颜色稳定性的任何实际意义。除色素和消色因素外，起霜对于表面颜色也很关键，并且由于形成了氧代肌红蛋白（OMb），导致肉变得更轻（L *较高）和更红（a *较高）。由于各种外在因素，特别是切片后的氧分压，温度和时间，红肉的起霜深度在约1-12mm的范围内变化。一系列内在因素还通过死后的线粒体耗氧率和肌红蛋白（MMb）还原酶活性来影响水华，例如死后年龄，肌肉类型，严酷温度，最终pH（pHu），基因型和维生素E状态。这些变化来源对颜色和颜色稳定性的测量协议和商业应用都有影响。快速测量水华深度的方法的开发将能够独立于表面颜色评估水华。