Color of meats is differennt by the animal, diet, exercise, gender and so on . Meat from mature animals is dark in color because myoglobin. Myoglobin is purple and when mixed with oxygen, it becomes bright red. Exercised muscles are darker in color, also due to myoglobin..so lighter the color of the meat the youngest the animal,same is truth for poultry. Storage play a big roll in the color of the meats, but is safe and normal to see a change in color due to some oxigen exposure.