THIS SEED GRANT PROJECT SEEKS TO UNDERSTAND THE MECHANISTIC INFORMATION RELATED TO MEAT COLOR AND DISCOLORATION USING REDOX PROPERTIES AND SPECIES VARIATION UNDER VARIOUS MEAT-RELEVANT CHEMICAL AND BIOCHEMICAL CONDITIONS. AT THE POINT OF SALE, MEAT COLOR IS THE MOST IMPORTANT FACTOR THAT INFLUENCES PURCHASING DECISIONS.DISCOLORATION OF BEEF HAS COST THE FOOD INDUSTRY MORE THAN $2 BILLION EVERY YEAR. THIS AFRI-SEED GRANT APPLICATION IS, THEREFORE, SIGNIFICANT BECAUSE IT IS LIKELY TO UNRAVEL THE UNDERLYING MECHANISMS OF MEAT COLOR AND IS EXPECTED TO GENERATE BIOLOGICALLY BENIGN STRATEGIES TO ASSESS THE COLOR ATTRIBUTES IN A TIMELY MANNER. THE NEW TECHNOLOGY DEVELOPED HAS THE POTENTIAL TO MINIMIZE MONETARY LOSSES AND MEAT WASTES DUE TO SIGNIFICANT DISCOLORATION ISSUES. NEW KNOWLEDGE GAINED FROM THIS PROJECT WILL HELP DEVELOP PRACTICALLY VIABLE NEW ANALYTICAL TOOLS TO PREDICT MEAT COLOR AND QUALITY.