American Meat Science Association Guidelines for Meat Color Measurement

Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle, that influence the chemical state of myoglobin. The complex nature of these interactions dictates that decisionsregarding evaluations of meat color be made carefully and that investigators have a basic knowledge of the physical andchemical factors affecting their evaluations. These guidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed for the appropriate interpretation of the…

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  U.S. Department of Agriculture