Topics:
Animal Refresher, Meat Science
Bright Red Colour of Fresh Meat
Bright red colour of meat due to the presence of oxymyoglobin is known as:
- Drip
- Bloom — Correct Answer
- Weep
- Flush
Explanation:
Correct Answer: Bloom
Bloom is the bright, cherry-red colour of fresh meat surface caused by oxymyoglobin (MbO₂) — formed when myoglobin on the meat surface combines with oxygen from the air.
Myoglobin Colour Chemistry
- Myoglobin (Mb) — purplish-red; present in freshly cut meat before air exposure
- Oxymyoglobin (MbO₂) — bright red = BLOOM; forms when Mb reacts with O₂ (blooming)
- Metmyoglobin (MMb) — brown; forms when Mb is oxidised; indicates ageing or spoilage
- Nitroso-haemochromogen — stable pink; seen in cured and smoked meat products
Practical Note
- Bloom is a property of fresh meat only — not cooked, cured, or frozen meat.
- Loss of bloom (browning) makes meat visually unacceptable to consumers even if it is microbiologically safe.
- Retailers use modified atmosphere packaging (MAP) with high O₂ to maintain bloom and extend display life.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
