Andreas, Sweden asked:
Why do different types of meat get different colours when they’re cooked? Beef turns dark brown, pork light brown and chicken turns white. Most fish are also white, except for Salmon and some other red fish. What makes the difference in the colour?
Its down to a chemical called myoglobin. Myoglobin is a bit like haemoglobin, the red coloured stuff that ferries iron around in the bloodstream, except myoglobin is locked up in muscle (and meat is muscle). Red meat contains a lot more myoglobin than white meat, as the muscles that tend to be red are the ones most active in an animal. The legs of a standing animal will be redder, and have more myoglobin, as the muscle has been tuned up for long term activity.