The colour of meat is red due to which of the following pigments?

Correct option is B

Option (a): Incorrect
• Myosin is a contractile muscle protein responsible for muscle movement and rigor mortis changes.
• It has no major role in imparting colour to meat.
Option (b): Correct
• Myoglobin is the primary pigment responsible for the red colour of meat.
• It binds oxygen and gives fresh meat its characteristic bright-red (oxymyoglobin) or purplish-red (deoxymyoglobin) appearance.
• Changes in myoglobin’s chemical state determine whether meat appears red, brown or bright cherry-red.
Option (c): Incorrect
• Collagen is a connective tissue protein; it affects tenderness, not colour.
• It appears white, not red.
Option (d): Incorrect
• Albumin is a water-soluble protein found in blood plasma and muscle fluid but does not impart colour to meat.