Processed mammal and poultry-derived meats like beef, pork, lamb, chicken, turkey, goose, duck, etc. are the main products in the cooked meat category. However, implementing the cooking process on raw meat many complex chemical reactions such as myoglobin breakdown or browning reactions may occur. Also, pH, muscle type, myoglobin concentration, water holding capacity, and the heating process can significantly affect color performance. To answer the above, ROHA’s natural color range, Natracol has natural color solutions for cooked meat applications. Natural color pigments are broadly used to help with delaying the onset of color loss or maintaining desirable color and quality in meat and poultry products.