If meat has developed these characteristics, it should be discarded. A use-by date on a package can also be a good guideline. Some meat may also show an iridescent sheen. This is because meat contains iron, fat, and other compounds.
When light shines on a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not signal decreased quality or safety. After beef has been refrigerated for about 5 days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content.
Yes, it is safe. The darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Ground meat will frequently be browned prior to adding other ingredients and completing the cooking process. Spoiled meat will have a distinct, pungent smell that will make your face scrunch up.
Texture — In addition to an unpleasant scent, spoiled meats can be sticky or slimy to the touch. Color — Rotten meats will also undergo a slight change in color. Poultry should be anywhere from a bluish-white to yellow in color. Fresh, raw ground beef should be red due to its levels of oxymyoglobin — a pigment formed when a protein called myoglobin reacts with oxygen 3. Beef can sometimes develop a brown color due to metmyoglobin, a chemical reaction that occurs when the myoglobin in meat is exposed to oxygen.
Great post Jenny! Thanks David! And thank you in advance for the traffic! Great blog post, this is the kind of good information we need to get out to consumers every day to help promote good education about meat products. This is awesome! So glad you shed light on this! Thanks Jenny! Being a beef producers daughter I always knew that it was ok, but never knew the science behind it. Thanks for sharing! Thanks for the info Jenny! Thanks for the info, Jenny. This will help me know when that might be a bad purchase.
Thanks Daren! But yes, sometimes there is a fine line. Smell has been my number one indicator of spoiled meat! Damn you, damn you! Giving away this ranchers secret way of getting inexpensive meat! As a rancher yes we have our own beef but I also buy beef at two local grocery stores fairly regularly.
More than once my urban friends are aghast at seeing me buying beef from the store. Two reasons I do, if you watch specials and buy cuts that have lost their color you can save HUGE on beef.
Beef just as wholesome, nutritious and delicious as that I would raise and at a cost LOWER than what I could produce the individual cut for. I really liked how you explained the science behind this.
Hopefully this information will help a family that because of budget restraints might enjoy a great beef meal they otherwise would pass up!
Thanks for the great comment Larry! I agree! I would hope that this will either a. Massively helpful for an ignorant cook like me! Thank you for taking the time to explain in such detail. Looking forward to my steak now, without worrying! Which is Ok leaves more for me! Great to read this! Excellent blog post!
Not to mention, I love that the first thing to pop up on the SE is from Chico. Thank you for the information, and the small world story!! Hi — that was a great article! Helpful for our buying local meat shopping habits for sure. I found it looking for the answer to a question I had about brown sections in ham? Yes, a brown section in a ham is a totally different issue. It has to do with the curing. Excellent post. Thank you! Phone: Email: chicolockersausage gmail. I came across this little graphic not too long ago, now for some of you,….
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