The Color of Meat and Poultry I've just opened a package of fresh chicken and the skin looks blue. My package of ground beef is dark in the center. The turkey was cooked according to the directions, but the breast meat is pink. These are just a few of the many questions received at the U.S. 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. Listed below are some questions and answers to help you understand the color differences. Myoglobin , a protein, is responsible for the majority of the red color. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color.