Bright Red Colour of Meat

The bright red colour of meat is due to:

Correct Answer: Oxymyoglobin

The bright red (cherry red) colour of fresh meat is due to Oxymyoglobin (MbO₂) — formed when myoglobin reacts with oxygen.

Myoglobin Colour States

• Myoglobin (Mb) — Purplish-red colour (in absence of oxygen, e.g., deep inside packed meat)
• Oxymyoglobin (MbO₂) — Bright red / cherry red colour (on the surface when fresh meat is exposed to oxygen — this is called Bloom)
• Metmyoglobin (MMb) — Brown colour (formed by oxidation; seen in old/stale meat)
• Nitroso-haemochromogen — Pink colour (in cured meat after smoking/heating)
• Carboxymyoglobin — Bright cherry red (formed with CO gas; used in modified atmosphere packaging)

Bloom = The bright red colour of fresh meat due to oxymyoglobin — it is a quality indicator consumers look for.