>>43134
>It depends on source of meat.
I assume beef has larger amount of myoglobins, since it's red meat, the stronger color comes from the iron those bind I think.
>Maybe resting conditions matter?
Could be. Where they are hang, for the night it's below +10C. And during the day it's just bit higher. So I assume it's like if I'm storing them in a fridge, which means slower decomposition.

Yeah, many drinks coffee with milk.

Anyone knows how the thin "skin" formed on heated up milk is called in English?