肉（肉制品）呈（变）色机理及其影响因素徐江林（南昌泰康食品科技有限公司 330100）摘要：肉及肉制品的呈色（变色）的机理：肉之所以呈现红色主要是含有肌红蛋白，肌红蛋白的二价铁离子氧化为三价铁离子而致使肉及肉制品的变色。其变色主要跟温度、PH值、氧金属离子及其中所添加添加剂等有关。关键词：肉、呈色、机理、因素Abstract：This text systematically discusses the theory that meat(meat productions) shows the meat color and change the color: because meat and meat productions is make of Myoglobin(Mb),and Mb is fuchsia, so they show the meat color. They change the color is because the Fe2+ of Mb became Fe3+.The change connect whit temperature、
