High pressure (HP) treatment often results in discoloration of beef, lamb, pork, and poultry. The degree of color changes depends on the physical and chemical state of the meat, especially myoglobin, and the atmospheric conditions during and after pressurization. A decreased redness is attributed to a large degree to the oxidation of the bright red oxymyoglobin or the purplish deoxymyoglobin into the brownish metmyoglobin, as well as to the denaturation of myoglobin. Surely, the high myoglobin content makes beef more exposed to this discoloration compared to the white chicken meat. In addition, HP treatment causes denaturation of myofibrillar proteins followed by aggregation, consequently, changing the surface reflectance and increasing lightness. Other intrinsic and extrinsic factors may affect the pressure-induced color changes positively or negatively. In this review, the pressure-induced color changes in meat are discussed in relation to modification of the myoglobin molecule, changes in the meat microstructure, and the impact of the presence of different chemical compounds and physical conditions during processing.

高压（HP）处理通常会导致牛肉，羊肉，猪肉和家禽变色。颜色变化的程度取决于肉类（尤其是肌红蛋白）的物理和化学状态，以及加压过程中和加压后的大气条件。泛红的减少在很大程度上归因于鲜红色的氧肌红蛋白或紫色的脱氧肌红蛋白被氧化为褐色的肌红蛋白，以及肌红蛋白的变性。当然，与白鸡肉相比，高肌红蛋白含量使牛肉更容易受到这种变色的影响。此外，高压处理会导致肌原纤维蛋白变性，然后聚集，从而改变表面反射率并增加亮度。其他内在和外在因素可能对压力引起的颜色变化产生正向或负向影响。在这篇综述中，讨论了压力引起的肉色变化，涉及肌红蛋白分子的修饰，肉的微观结构变化以及加工过程中不同化合物和物理条件的影响。