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Reflectance and absorbance spectrophotometric studies on commercial and laboratory samples showed that the pigments responsible for a pink color defect sometimes observed in freshly cut surfaces of cooked turkey rolls were reduced hemochromes, possibly nicotinamide‐denatured globin hemochromes, rather than nitrosyl pigments. Oxidation‐reduction potential measurements of meat systems showed that hemochrome formation was promoted by reducing conditions and prevented by oxidizing conditions. All constituents necessary for the production of pink color defect were present in turkey meat. The variable most affecting its appearance was the redox potential of the meat.

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