Color of Fresh Meat: The Basics

23. September. 2009 · 4 Comments

By Christopher R. Raines

The color of fresh meat is considered one of the most influential factors related to fresh meat purchasing decisions.  To many consumers, it can be a troubling thing, to go to the self-serve retail meat case and see one steak that is a bright, cherry-red color (packaged on a tray and wrapped in film) and right beside it is a dull, purple appearing steak (packaged in vacuum).  Why the color difference? Even if those two steaks were cut from the same loin, they can appear very differently.

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