Meat Color: Is it a reliable indicator of meat quality?

Feb 14 • 2 min read

When consumers walk to a store to purchase meat, what’s the first thing that catches their eye? Most likely, meat color is an important quality attribute influencing purchasing decisions. Of course, marbling and price play an important role in decision-making. It is human psychology to relate color with the wholesomeness or freshness of food products. This is also applicable to meat. Somehow consumers associate a bright cherry-red color of steak or ground beef with freshness and better quality. Consumers over time have been selecting bright cherry-red beef most likely because that is what their parents did and grandparents – going back multiple generations. Thus, when there is a slight brown or even a small brown spot on steak or ground beef, consumers hesitate to buy, especially when there is an option for bright red steak or ground beef. Does the meat color convey meat quality?

Meat color is determined by a protein called myoglobin. In a live animal or human, this protein helps to transport oxygen to muscles and aids in generating energy for day-to-day activities. However, after animal harvest, this protein gives meat its color. It is more complicated how these proteins impart different colors. Like our car or lawn mower, this protein also has different parts. Myoglobin has a heme iron in the center, surrounded by several amino acids. Interestingly, iron can occur in different states. Thus, a combination of iron states and various small molecules attached to iron give different meat colors such as brown, dark red, or bright red color.

Several people think that once the animal is harvested, meat will become inactive. However, researchers have learned that meat is active biochemically even after harvest. The implication of this activity lies in the fact that any factors before animal harvest, such as diet, transportation, weather, harvesting process, and many more, can affect meat color. Similarly, after harvest, cooler temperatures, display light, and pH of the meat influences meat color.

So, when you purchase meat next time, consider the factors influencing color. If you trust color as an indicator of freshness and safety, you probably need to rethink your decision!

For more details and questions: Ranjith.ramanthan@okstate.edu

Ranjith Ramanathan, Ph.D., Gretchen Mafi, Ph.D., Morgan Pfeiffer, Ph.D.

Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078