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Meat, Poultry & Fish technology
Changes in Meat Color
Submitted to: Dr. Navneet Kaur
Submitted by: Sunpreet Kaur
B. tech F.P.T
Meat Color
The post mortem color development of meat varies greatly from one
species to another, with variations in fresh beef being very
prominent. Beef shows a range of color from first being cut to the
end of its shelf life (about three days).
Meat color is significant to consumer acceptance of products. The
bright red color of good quality beef, sockeye salmon, and young
lamb are naturally appealing, whereas the paler colors of veal and
other fish species are less appealing to many (although more sought
after by some ethnic groups). Dark meats such as horse are more
popular in Quebec and European countries. Mutton (sheep over 12
months of age with darker flesh) appeals to an even smaller range of
customers.
Species Color
Beef Bright cherry red
Lamb and mutton Light red to brick red
Pork Greyish pink
Poultry Grey-white to dull red
Factors Affecting Color:
Use of Muscles
Poultry provides a good opportunity to see and learn about the
differences in meat color. Meat cutters and cooks may often be
asked why different parts of a chicken have white meat and other
parts have dark meat, or why duck or game birds have mostly dark
meat.
The color of the meat is determined by how the muscle is used.
Upland game birds, such as partridge and grouse, that fly only for
short bursts have white breast meat. In contrast, ducks and geese
and most other game birds that fly long distances have exclusively
dark meat. In domestic poultry (chickens and turkeys), there is a
difference between breasts (white meat) and thighs and drumsticks
(dark meat).Thus, the more the muscle is used, the more darker the
meat of that muscle would be.
Proteins
Meat color is associated with two proteins: myoglobin (in the
muscle) and hemoglobin (in the blood). When animals are no
longer alive and air comes in contact with the meat, myoglobin
reacts with oxygen in an attempt to reach a state of equilibrium, at
which point no further changes occur. As this process happens, the
meat color goes through three stages and three colors that are easy
to see, especially on freshly cut beef meats.
1. Purplish red (myoglobin): occurs immediately after a steak is
sliced.
2. Cherry red (oxymyoglobin): occurs several minutes after
cutting and after exposure to oxygen.
3. Brown (metmyoglobin): occurs when the iron in the myoglobin
is oxidized, which usually takes about three days after cutting. (You
may see steaks with this color in the discount bin at a supermarket.
The brown color doesn’t mean there is anything wrong with the
product; in fact, purchasing meat at this stage is a great way to stock
up on cheaper steaks for the freezer.)
Oxygen
Oxygen plays two important roles, which affect the color in opposite
ways. As soon as meat is cut, oxygen reacts with the myoglobin and
creates the bright red color associated with oxy-myoglobin. This will
continue to develop until the iron in the myoglobin oxidizes to the
point of the met-myoglobin stage.
Oxidation can also occur when iron in the meat binds with oxygen in
the muscle. This can often occur during the processing of round
steak from the hip primal and can be identified by the rainbow-like
colors that appear from the reflection of light off the meat surface.
The condition will remain after the product is cooked and can often
be seen on sliced roast beef used in sandwich making. This condition
does not alter the quality of the meat; however, it is generally less
attractive to consumers.
Age
The pale muscles of veal carcasses indicate an immature animal,
which has a lower myoglobin count than those of more mature
animals. Young cattle are fed primarily milk products to keep their
flesh light in color. However once a calf is weaned and begins to eat
grass, its flesh begins to darken. Intact males such as breeding bulls
have muscle that contains more myoglobin than females (heifers) or
steers (castrated males) at a comparable age.
Generally, beef and lamb have more myoglobin in their muscles than
pork, veal, fish, and poultry. Game animals have muscles that are
darker than those of domestic animals, in part due to the higher
level of physical activity, and therefore they also have higher
myoglobin.
