Abstract Heme-complex-forming ligands and their effects on color were studied in cooked turkey breast meat. Twenty-four ground meat samples were prepared with combinations of two levels of pigments [0 or .4 mg of myoglobin (Mb) and .4 mg of hemoglobin (Hb) per gram meat weight], two levels of NaCl (0 or 2.5%), and six ligands. Each combination of ingredients was dissolved in distilled water (15%, meat weight) prior to mixing with the meat samples. Each meat sample was hand mixed in a 250-mL beaker, covered with aluminum foil, and cooked to an internal temperature of 75 C in a water bath. Among the ligands, pyridine, nicotinamide, and histidine formed heme complexes with added pigments. Pyridine produced the highest a values (redness), followed by nicotinamide, histidine, and the control, respectively. Although the added BSA was expected to produce a pink color, it did not have any effect on the redness of the meat. The effect of the added salt appeared as great as that of the added pigments by apparently providing solubilized proteins to form heme complexes in the meat. The b and L values of the meat were usually decreased because of added nicotinamide or histidine. The added pigments and salt also generally decreased the b and L values of the turkey breast meat. Total pigment and extractable pigment increased when heme pigments were added. No relationships were observed between the redness and the total pigment or between the a value and the extractable pigment.