What makes raw meat turn brown

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. They say that: Change in color alone does not mean the product is spoiled.

Take Home Lesson Just because meat changes color does not mean it has gone bad. Vaclavik and Elizabeth W. Jay, Martin J. Loessner, and David A. Golden Share this: Twitter Facebook.

Like this: Like Loading Previous post Apples. Next post Gingerbread Cookies Then and Now. Awesome article and with sources! Thanks for the info Like Like. This article is very informative and easy to understand…. There is no one point in time where a product is fresh and wholesome and then suddenly becomes spoiled. Changes in color can be an indicator that the process is beginning, but color change alone does not mean the product is spoiled.

The most potent indicator of spoilage is an off odor. A spoiled product also can be sticky or tacky to the touch, or it may be slimy. 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. While some would call this charred and ruined, others find the crispy carbon-rich exterior divine.

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