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- Coloring Pigments Found in Meat Main Page
- Myoglobin
- Hemoglobin
- Color Intensity
- Meat Color and PH
- Color Stability
- Cooked Meat Pigments
- Pinking of Uncurred Cooked Products
- Irridiscence in Processed Meat Products

Color Intensity

Color Intensity is affected by many factors with most being related to the amount of myoglobin

  • species
  • muscle location and function
  • age
  • nutrition
  • exercise

Effect of species on the myoglobin content of meat

 

Effect of muscle location and function on myoglobin content