Colour Faults

Colour records pigment chemistry, cure distribution, oxygen, light, heat and microbial activity. Similar appearances can come from different mechanisms, so diagnosis should not begin with colour alone.

Insufficient cure distribution, reductant, time, heat or nitric-oxide formation can produce pale or weak cured colour. Excessive processing or light can later destabilise an initially acceptable colour.

Oxidation, peroxide activity, microbial metabolites, heat and packaging conditions can shift pigments toward grey, green or brown forms. Location and timing help separate the mechanisms.

Uneven mixing, fat distribution, salt crystals, protein deposits and surface growth can create speckles or mottling. Some are harmless appearance defects; others signal process or hygiene failure.

Compare surface and centre, raw and cooked states, package atmosphere, cure distribution, pH and exposure history. Photographs should use controlled light so diagnosis is not based on camera colour.

Address the identified mechanism rather than increasing cure or colour additives blindly. Product disposition remains separate from cosmetic correction.