What happens to the color of the lean as an animal ages?

As an animal ages, the color of the lean typically darkens. This change is influenced by several factors, including the development of muscle fibers and the increase in myoglobin, which is responsible for the dark color in meat. As pigs grow and mature, they undergo physiological changes that enhance the muscle structure and increases the myoglobin content, leading to a deeper red or darker shade of the lean meat.

Factors such as diet, genetics, and overall health also play a role in the coloration of the meat. Therefore, the observed darkening of lean meat with age is a common characteristic seen in various livestock, including swine. Understanding this process is vital for producers and consumers as it can affect the perceived quality and market value of the meat.