Colour of Nitroso-haemochromogen Pigment

Colour of pigment Nitroso-haemochromogen is:

Correct Answer: Pink

Nitroso-haemochromogen is the stable heat-denatured pigment of cured meat that gives it its characteristic pink colour.

Meat Pigment Colour Chart

• Myoglobin (Mb) — purplish-red; freshly cut meat before air exposure
• Oxymyoglobin (OxyMb) — bright red (BLOOM); fresh meat surface after O₂ exposure (15–20 min)
• Metmyoglobin (MetMb) — brown; oxidised myoglobin; aged/spoiled meat surface
• Nitrosomyoglobin (NOMb) — bright red; formed in cured meat before cooking
• Nitroso-haemochromogen — stable pink; formed when NOMb is heat-denatured during cooking/smoking of cured meat. This is the FINAL stable pink pigment of cured cooked meat.
• Carboxymyoglobin (COHb) — cherry red; formed with CO (modified atmosphere packaging with CO)

Clinical Significance

The stable pink of nitroso-haemochromogen explains why cured meat (bacon, ham, sausages) retains its pink colour even after cooking — unlike uncured meat which turns brown (grey) when cooked.