Red is the colour of passion, passion for good meat. Meat with texture, with flavour, with history. Today we reveal the origin of its colour.
Contrary to common belief, meat does not get its red colour from blood.
The culprit is a protein going by the name of myoglobin which has the task of carrying oxygen to the muscles, and it doesn’t circulate in the blood. Myoglobin is violet in colour and reacts in contact with oxygen, turning a dark red colour. Intramuscular meat not in contact with oxygen has a dull colour; however, for the reason explained above, it reacts and changes colour when boned.
More factors that affect colour.
The age of the animal
When an animal is young its meat is pinkish, becoming darker red as it grows older due to the fact that myoglobin increases with age.
DRY-AGED maturing processes
The longer meat is left whole and therefore without coming into contact with oxygen, the darker it will be.
As they age, cattle develop muscles brought about by long periods of activity, walking, standing while they graze… The more energy they need the more myoglobin is required to trap oxygen. On the other hand, the muscles of young animals are prepared to move fast in situations of danger. Young muscles contract fast and on impulse, while adult muscles gradually develop fibres that contract slowly.