To stabilize the color tone of edible meat, to prevent the fading of edible meat during preservation for many hours and to raise a commercial value, by treating edible lean meat comprising myoglobin, etc., as the main coloring matter component of a red color tone with leucoanthocyanidin.

Edible lean meat comprising myoglobin and/or hemoglobin as the main coloring matter component of a red color tone is treated with leucoanthocyanidin or proanthocyanidin and preferably with ascorbic acid or its salt to stabilize the color tone of the edible meat.