The colour of fresh meat is an important criterion consumers take into consideration when purchasing meat. Meat colour depends on the occurrence of chemical and microbial deterioration processes. The role of vitamin E and other antioxidants on ruminant meat colour stability and prevention of lipid oxidation has been widely investigated (Macit et al. https://www.spidertattooz.com/OPI-GelColor-The-Color-That-Keeps-On-Giving-0-5-oz-HPJ07-p22791/