The red color is caused by myoglobin, a protein in muscle tissue, interacting with oxygen, and it's brightest when the meat is fresh. However, as the meat ages, it will darken due to oxidation ...

BROOKINGS, S.D. — For many consumers, the color of the meat they purchase matters. If there is a way to improve color ...

One day in late October, fresh beef for steaks and other cuts ... while skin-packed meat looks darker in color. "I can't help but reach for meat with a bright red color," said a 71-year-old ...

Hailey Mouser used MagnaWave technology on muscles postmortem to see if she could find a way to improve meat color stability. Hailey Mouser, a junior animal science student at South Dakota State ...