Hernández Salueña, BegoñaSáenz Gamasa, CarlosDiñeiro Rubial, José ManuelAlberdi Odriozola, Coro2020-03-232020-11-0120190309-174010.1016/j.meatsci.2019.107889https://academica-e.unavarra.es/handle/2454/36562Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space. During oxidation the model explains the approximately constancy of L*, b* and hab, with variations typically hidden by sample dispersion, and the special significance of a* and C* in relation with metmyoglobin formation. CIELAB ΔE* color difference and the reflectance ratio R630/R580 are even better indicators of metmyoglobin changes during oxidation. The role of a*, C*, ΔE* and R630/R580 and their relationship during oxidation is a normal feature in the model with quantitative predictions in general agreement with literature. Results further emphasize the dangers of reporting color coordinates in different illuminants.21 p.application/pdfeng© 2019 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0.Meat colorMyoglobinKubelka-munkCIELABCIE illuminantsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess