Meat and Poultry
1) What factors affect the color of meat and poultry? There is a protein called myoglobin that is purple. When it comes into contact with oxygen, it changes to oxymyoglobin and the resulting color is a bright red. In addition, meat color is affected by age (of the animal), the species, sex, diet, and the level of exercise it received.
While safely storing meat in a fridge, it is normal to experience color changes.
2) Does a change in color indicate spoilage?
A change of color does not necessarily indicate spoilage. Fading or darkening of the meat may occur, but odors, a sticky texture, or if it is slimy are also indications of spoiled meat.
3) If the color of meat and poultry changes while frozen, is it safe?
While storing frozen meat in the freezer, it is normal to experience color changes. It doesn’t affect the meat’s safety. However, if you are concerned, you can use certain freezer wrappings or press all the air out before you freeze your meat.
4) What are the white dried patches on frozen meat and poultry? White patches are areas where the meat has freezer burn, which occurs when meat has been frozen for a long time, or hasn’t been wrapped or sealed properly. While the meat is still safe to eat, the freezer burned areas while be dry and flavorless.
5) When displayed at the grocery store, why is some meat bright red and other meat very dark in color? The bright color is a result of vacuum sealing, oxygen-protected wrapped meat.
6) Why is pre-packaged ground beef red on the outside and sometimes grayish-brown on the inside? Fresh meat is purplish in color. A red color on the outside and a gray-brown on the inside indicates that there is more oxygen on the outside than the inside of the meat interior.
7) A beef roast has darkened in the fridge. Is it safe? The darkening is due to myoglobin and oxygen combining. This is normal.
8) Can cooked ground beef still be pink inside? Ground beef can still be pink after cooking.
While safely storing meat in a fridge, it is normal to experience color changes.
2) Does a change in color indicate spoilage?
A change of color does not necessarily indicate spoilage. Fading or darkening of the meat may occur, but odors, a sticky texture, or if it is slimy are also indications of spoiled meat.
3) If the color of meat and poultry changes while frozen, is it safe?
While storing frozen meat in the freezer, it is normal to experience color changes. It doesn’t affect the meat’s safety. However, if you are concerned, you can use certain freezer wrappings or press all the air out before you freeze your meat.
4) What are the white dried patches on frozen meat and poultry? White patches are areas where the meat has freezer burn, which occurs when meat has been frozen for a long time, or hasn’t been wrapped or sealed properly. While the meat is still safe to eat, the freezer burned areas while be dry and flavorless.
5) When displayed at the grocery store, why is some meat bright red and other meat very dark in color? The bright color is a result of vacuum sealing, oxygen-protected wrapped meat.
6) Why is pre-packaged ground beef red on the outside and sometimes grayish-brown on the inside? Fresh meat is purplish in color. A red color on the outside and a gray-brown on the inside indicates that there is more oxygen on the outside than the inside of the meat interior.
7) A beef roast has darkened in the fridge. Is it safe? The darkening is due to myoglobin and oxygen combining. This is normal.
8) Can cooked ground beef still be pink inside? Ground beef can still be pink after cooking.