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Black and white meat vector image

































Meat Colour

White meat from chicken, ducks, turkey and geese has become the meat of choice for many people living in the West.
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The post mortem colour development of meat varies greatly from one species to another, with variations in fresh beef being very prominent. Beef shows a range of colour from first being cut to the end of its shelf life about three days.

White Meat Black Mark

The turkey was cooked according to the directions, but the breast meat is pink. Will it make us sick? These are just a few of the many questions received at the U. Department of Agriculture's Meat and Poultry Hotline concerning the color of meat and poultry. Color is important when meat and poultry are purchased, stored, and cooked. Often an attractive, bright color is a consideration for the purchase. So, why are there differences in the color and what do they mean?

4 COMMENTS

  1. Olivier P. says:







  2. Anais L. says:

    Customer Reviews

  3. Dominik K. says:

    The term brown meat should read dark meat and is used opposite the term white meat to describe the darker (brown) parts (non-breast meat) of.

  4. Maggie S. says:

    The Color of Meat and Poultry

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