Meat color changes and the science behind

Science behind Meat color

1. Myoglobin and Hemoglobin The color of meat primarily comes from the red protein called myoglobin and some hemoglobin (blood) left in the muscle. Different muscles contain varying amounts of these red pigments. Age, exercise, species metabolism, and muscle function all contribute to color differences in meat. Meat from well-used muscles or older animals tends to be darker in color

2. Color Changes During Storage As meat is stored, it undergoes color changes. Initially, it becomes a darker brown-red due to the formation of metmyoglobin . When meat is cut and exposed to oxygen, myoglobin changes to oxymyoglobin , which appears brighter red. Over time, metmyoglobin forms again, resulting in a browner color . These changes don’t affect taste or texture

3. Chemistry Behind Meat Color Myoglobin exists in four chemical states: Deoxymyoglobin (purple-red) Oxymyoglobin (bright red) Carboxymyoglobin Metmyoglobin (brown) These states dictate the observed color of meat