Which protein in meat is primarily responsible for its color?

Myoglobin is the primary protein responsible for the color of meat. It is a heme-containing protein found in muscle tissue that binds oxygen and gives meat its characteristic red color. The amount of myoglobin present in the muscle influences the color; for example, beef, which typically has higher myoglobin levels, appears darker than chicken, which has lower myoglobin content.

Myoglobin is crucial for the supply of oxygen during muscle contraction, and its oxidation can lead to color changes in meat. When meat is exposed to air, myoglobin can change forms, leading to variations in color that range from purplish-red to brown. This color change can indicate the freshness and quality of the meat.

While hemoglobin, another heme-containing protein, is present in blood and plays a role in oxygen transport, it is not primarily responsible for the color of the meat itself. Collagen and elastin are both structural proteins found in connective tissue; collagen, in particular, is known for its role in the tenderness of meat but does not contribute significantly to color. These proteins affect texture rather than hue. Thus, myoglobin is the most relevant protein regarding the color of meat.