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Color in the Quality and Palatability of Meat Project

U. S. Department of Agriculture

Abstract

The primary interest in the color of meat is the relation between color and the quality and palatability of meat. This interest centers around the relative merits of light and dark meat. However, we are concerned not only with the factors which are responsible for differences in color, but also the multiplicities of factors aside from color which are concerned in the quality and palatability of meat. To solve the major problems requires studies of the fundamental factors concerned in colors as well as the variation of these factors under a variety of conditions.

Work on the co-operative project has had to do largely with the problem of expressing the color of meat produced chiefly in the course of studies of the effect of feed, grade or sex. Few experiments have been designed primarily to study the effect of various factors on color. There are indications that we will have more experiments of the latter kind.