Tech | Meat Science Review Hi-Ox MAP and meat color Frank Kiyimba, Thiago S. Belem, Mahesh N. Nair, Janet Rogers, Steven D. Hartson, Gretchen G. Mafi, Deb L. VanOverbeke, and Ranjith Ramanathan* June 12, 2020 No Comments A greater concentration of oxymyoglobin in meat results in consumer-preferred, bright, cherry-red color of beef.Read More