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 ...

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 ...

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.

Hailey Mouser used MagnaWave technology on muscles postmortem to see if she could find a way to improve meat color stability.