I would like to dye a meat that I like to boil it before the consumer  consumes

The problem is, I always get the color bleed when the consumer boils the meat. I don't know how it happened. Probably I miss some steps during dying process or what. 

The meat that I used before I dye is not suitable in hot water for more than 1 minute. Because it will damage the structure. I would like to make the meat looks naturally colored. Please, I need your advise in advance. Thank you very much.

I'm afraid that I am entirely unfamiliar with the requirements for artificially coloring foods, as my area of interest involves the use of dyes on textiles, not food products. I find the idea of artificially colored meat to be rather unpleasant. I want to be able to tell how processed the food I eat is from its appearance.

Good luck in finding a better resource for your food dyeing questions.


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