Which of the following is a true statement about pigments in meat?
A) The color of meat is derived from pigment-containing proteins, chiefly myoglobin and, to a lesser extent, hemoglobin.
B) The color of meat is derived from pigment-containing proteins, chiefly hemoglobin and, to a lesser extent, myoglobin.
C) The color of meat is derived from pigment-containing proteins; both hemoglobin and myoglobin contribute color equally.
D) The color of meat was previously thought to be determined by myoglobin and hemoglobin content, but now is known to be tied to iron content.

Question

Quizplus · Accepted Answer

The color of meat is primarily determined by the content of myoglobin, a pigment-containing protein, with hemoglobin playing a lesser role. Myoglobin is more abundant in muscle tissue, which is what we typically consume as meat.

Which of the Following Is a True Statement About Pigments