A number of factors influence the myoglobin content of skeletal muscles. Muscles are a mixture of two different types of muscle fibre, fast-twitch and slow-twitch, which vary in proportions between muscles. Fast-twitch fibres have a low myoglobin content and are therefore also called white fibres. They are dependent on anaerobic glycolysis for energy production. Slow-twitch fibres have a high amount of myoglobin and a greater capacity for oxidative metabolism. These fibres are often called red fibres. Therefore, dark meat colour is a result of a relatively high concentration of slow-twitch fibres in the muscle of the animal.

A second factor contributing to the myoglobin content of a muscle is the age of the animal—muscles from older animals often have higher myoglobin concentrations. This accounts for the darker colour of beef relative to that of veal.

The size of an animal may also affect the myoglobin content of its muscles because of differences in basal metabolic rates (larger animals have a lower metabolism). Some smaller animals (such as rabbits) typically have a lower myoglobin concentration (0.02 percent of wet weight of muscle) and lighter coloured meat than larger animals such as horses (0.7 percent myoglobin) or deep-diving animals such as whales, which have very high concentrations of myoglobin (7 percent myoglobin) and dark, purple-coloured meat. Myoglobin concentration is also greater in intact males (animals that have not been castrated) of similar age, in muscles located closer to the bones, and in more physically active animals such as game.

Oxidation state of iron

The oxidation state of the iron atom of myoglobin also plays a significant role in meat colour. Meat such as beef viewed immediately after cutting is purple in colour because water is bound to the reduced iron atom of the myoglobin molecule (in this state the molecule is called deoxymyoglobin). Within 30 minutes after exposure to the air, beef slowly turns to a bright cherry-red colour in a process called blooming. Blooming is the result of oxygen binding to the iron atom (in this state the myoglobin molecule is called oxymyoglobin). After several days of exposure to air, the iron atom of myoglobin becomes oxidized and loses its ability to bind oxygen (the myoglobin molecule is now called metmyoglobin). In this oxidized condition, meat turns to a brown colour. Although the presence of this colour is not harmful, it is an indication that the meat is no longer fresh.

Meat grain

Meat grain is determined by the physical size of muscle bundles. Finer-grained meats are more tender and have smaller bundles, while coarser-grained meats are tougher and have larger bundles. Meat grain varies between muscles in the same animal and between the same muscle in different animals. As a muscle is used more frequently by an animal, the number of myofibrils in each muscle fibre increases, resulting in a thicker muscle bundle and a stronger (tougher) protein network. Therefore, the muscles from older animals and muscles of locomotion (muscles used for physical work) tend to produce coarser-grained meat.

Connective tissue

The amount of connective tissue in a muscle has a complex effect on the tenderness of the meat. The major component of connective tissue, collagen, has a tough, rigid structure. However, even though muscles from younger animals have more connective tissue, the meat derived from those muscles is generally more tender than that from older animals. This is due to the fact that collagen is broken down and denatured during the aging and cooking processes, forming a gelatin-like substance that makes the meat more tender. In addition, collagen becomes more rigid (resistant to breakdown and denaturation) with age, resulting in greater toughness of meat from older animals.

Fat

A high fat content within the adipose tissue and marbling sites of muscle contributes to the tenderness of the meat. During the cooking process the fat melts into a lubricant-type substance that spreads throughout the meat, increasing the tenderness of the final product.

DFD meat

Dark, firm, and dry (DFD) meat is the result of an ultimate pH that is higher than normal. Carcasses that produce DFD meat are usually referred to as dark cutters. DFD meat is often the result of animals experiencing extreme stress or exercise of the muscles before slaughter. Stress and exercise use up the animal’s glycogen reserves, and, therefore, postmortem lactic acid production through anaerobic glycolysis is diminished. The resulting postmortem pH of DFD meat is 6.2 to 6.5, compared with an ultimate pH value of 5.5 for normal meat. The dry appearance of this meat is thought to be a result of an unusually high water-holding capacity, causing the muscle fibres to swell with tightly held water. Because of its water content, this meat is actually juicier when cooked and eaten. Nevertheless, its dark colour and dry appearance result in a lack of consumer appeal, so that this meat is severely discounted at the marketplace.

PSE meat

Pale, soft, and exudative (PSE) meat is the result of a rapid postmortem pH decline while the muscle temperature is too high. This combination of low pH and high temperature adversely affects muscle proteins, reducing their ability to hold water (the meat drips and is soft and mushy) and causing them to reflect light from the surface of the meat (the meat appears pale). PSE meat is especially problematic in the pork industry. It is known to be stress-related and inheritable. A genetic condition known as porcine stress syndrome (PSS) may increase the likelihood that a pig will yield PSE meat.

Cold shortening

Cold shortening is the result of the rapid chilling of carcasses immediately after slaughter, before the glycogen in the muscle has been converted to lactic acid. With glycogen still present as an energy source, the cold temperature induces an irreversible contraction of the muscle (i.e., the actin and myosin filaments shorten). Cold shortening causes meat to be as much as five times tougher than normal. This condition occurs in lean beef and lamb carcasses that have higher proportions of red muscle fibres and very little exterior fat covering. Without the fat covering as insulation, the muscles can cool too rapidly before onset of rigor mortis. The process of electrical stimulation (the application of high-voltage electrical current to carcasses immediately postmortem) reduces or eliminates this condition by forcing muscle contractions and using up muscle glycogen. Thaw rigor is a similar condition that results when meat is frozen before it enters rigor mortis. When this meat is thawed, the leftover glycogen allows for muscle contraction and the meat becomes extremely tough.

Heat ring

Heat ring is a problem associated with beef carcasses and results from differential chilling rates of the muscles after slaughter. A heat ring is a dark, coarsely textured band around the exterior portion of the muscle. In muscles that have a thin layer of external fat, the outer portion of the muscle may chill too fast after death, resulting in a slower pH decline in the outer layer and a dark-coloured ring. This condition is also alleviated by electrical stimulation of beef carcasses after slaughter, causing a more even pH decline throughout the muscle.