How to Measure Meat Color: Myoglobin, L*a*b* Values and Practical Tips
Meat Color Measurement Guide
How to Measure Meat Color: Myoglobin, L*a*b* Values and Practical Tips
Meat color measurement is important in the food industry because color reflects quality, freshness and processing condition, and is one of the cues consumers use when judging a product. This guide covers why meat color changes, measurement methods, applications and precautions, and introduces 3nh color measurement instruments distributed by Fulcrum Technology, including models suitable for meat samples.
Why does meat color change?
Meat color depends on the oxidation and binding state of myoglobin. Color affects appearance and can also serve as a reference when evaluating freshness and storage condition.
Common meat colors and what they may indicate
• Fresh red: deoxymyoglobin; commonly seen in freshly cut meat such as beef, pork and lamb.
• Bright red: myoglobin has bound with oxygen to form oxymyoglobin; common in fresh meat exposed to air.
• Brownish gray: myoglobin has oxidized to metmyoglobin; this may indicate extended storage or that meat quality is beginning to deteriorate.
Meat color measurement with a 3nh colorimeter
1. Measurement procedure
Place the measuring aperture of the selected 3nh colorimeter against the meat surface and press the measurement button. The instrument detects reflected light from the surface and calculates L*a*b* color values.
2. Understanding L*a*b*
• L* (lightness): ranges from 0 to 100. A higher value means a lighter color; a lower value may be associated with reduced freshness, depending on the sample and conditions.
• a* (red–green): positive values indicate red and negative values green. Fresh meat commonly has a positive, red-leaning a* value.
• b* (yellow–blue): positive values indicate yellow and negative values blue. The b* value can help track subtle color differences in meat.
3. Measurement recommendations
Take several repeat measurements and calculate the average to improve stability and accuracy.
4. Control the measurement environment
• Measure indoors and avoid direct sunlight, which can interfere with readings.
• Keep the room temperature stable; 20–25°C is recommended in the source procedure.
• Ensure the meat surface is clean and dry. Moisture or grease can affect the data.
Common issues and what to do
Issue 1: The meat surface is wet or greasy
Possible effect: water or grease changes light reflection and can cause biased readings.
What to do: gently wipe the surface with an oil-free tissue and measure after it is dry.
Issue 2: The sample is not uniform
Possible effect: uneven fat, connective tissue or blood can interfere with the result.
What to do: select a representative, uniform area, or measure several locations and average the values.
Issue 3: The meat has oxidized or deteriorated
Possible effect: prolonged exposure to air can darken the color and affect freshness assessment.
What to do: measure fresh samples as soon as practical, and record measurement time and storage conditions to support later interpretation of oxidation.
Conclusion
Meat color measurement supports quality control and consumer confidence in the food industry. Using professional 3nh instruments such as the NR20XE, TS7600 and NS800 with L*a*b* color analysis can help manufacturers monitor meat appearance and processing quality, improve product consistency, strengthen brand image and competitiveness. Color readings should be interpreted alongside appropriate product, storage and quality criteria; they are not a standalone food-safety determination.
Fulcrum Technology provides instruments suitable for meat color measurement. Contact us to discuss your sample and measurement needs.