Meat Color Measurement
The color of meats is one of the main factors consumers use when determining the freshness and quality of the meat in the grocery store or butcher shop. They are looking for a “fresh” color – red for beef, veal and lamb products, pink for pork, and varying colors for chicken. According to the USDA, “Raw poultry can vary from a bluish-white to yellow…and are a direct result of a breed, exercise, age, and/or diet.” If the color is even slightly “off,” consumers will not purchase the meat.
Before the meat product reaches consumers, meat and poultry processors use color to monitor processing and ensure the quality and freshness of the meat. Color measurement is also used to determine the amount of marbling, a key quality component, in red meats. HunterLab specializes in helping meat processors and packagers monitor the color of their products to consistently meet the highest quality standards and to meet the expectations of consumers.