Why does meat go brown

Disaster Resource Center. An official website of the United States government. Have a Question? Does the color of beef indicate freshness?

Information Knowledge Article. Beef muscle not exposed to oxygen in vacuum packaging, for example is burgundy or purplish in color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy.

If meat has developed these characteristics, it should not be used. Just because meat changes color does not mean it has gone bad. Purple-red beef and brown-red beef are completely fine to cook and eat if everything else about the meat seems normal.

If meat smells funny, feels sticky or slimy, throw it away because the meat is spoiled. Images: Aza Toth , Yikrazuul. Now that makes sense in a way that I can understand. Thanks for sharing. Like Like. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account.

Notify me of new comments via email. Notify me of new posts via email. Skip to content. October 10, June 6, Heidi. Meat Color Beef is red mostly because it contains myoglobin. The iron ring, or heme group. Colors of Myoglobin Myoglobin changes shape based on what it is holding. My Meat I bought ground beef and let it sit in the refrigerator for about five days.

The ground beef on the outside was exposed to air and turned brown while the inside was red. While some would call this charred and ruined, others find the crispy carbon-rich exterior divine. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday.

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