BROOKINGS, S.D. — For many consumers, the color of the meat they purchase matters. If there is a way to improve color stability in the meat products, that in turn will create a better market for ...

Fresh meat is actually burgundy or purplish in color, according to the USDA, but it changes hue when exposed to oxygen. After about 15 minutes of air exposure, ground beef typically transforms to ...

In another series of reactions, red meat changes color based on the transformation of a protein called myoglobin. Myoglobin remains partially intact when meat is cooked at lower degrees of ...

The meat naturally varies a little in color, though, from pure white to a darker, reddish color, and the bands of darker meat tend to have a stronger flavor. This may be good or bad depending on ...

but experts say this does not make a difference in quality according to measures like meat color and aging. However, there are some kosher foods that may be harmful for certain groups.