Electrochemical Indicators of Sarcoplasmic Meat Discoloration: A Novel Food Technology

Meat discoloration is a major issue in the meat industry that affects quality and shelf life. In this report, we present a new user-friendly electroanalytical tool for directly probing signature redox peaks associated with meat discoloration and its delay when controlled biochemically and validated by spectrophotometry. The designed approach is valuable in potentially reducing nutritious beef waste, environmental impacts from waste disposal, and CO 2 emissions due to discoloration problems.