What makes beef turn brown

This in and of itself doesn't indicate at all that your meat is going bad. Interestingly, the oxygen has another role with the color of the meat — the oxygen that interacts with the surface of the meat actually lends it its cherry-red flavor.

But that doesn't last forever. So, what does it mean if your ground beef has gone from its bright, reddish-pink color to a brownish gray? It's simple really: Once exposed to oxygen, ground beef will turn brown, and that is perfectly normal via The Takeout. This is similar to what happens to apples, avocadoes, and eggplants when they get a whiff or two of fresh air.

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.

After beef has been refrigerated for about five days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. Meat is red when the pigment myoglobin that is contained in blood is bound to oxygen.

Myoglobin is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. When oxygen is released from myoglobin there is a change in spectral properties of the myoglobin molecule. The result is a brownish color. The images above show two pieces of grass fed meat that were unprocessed.

One was left exposed to the air and the other was vacuumed packed prior to cooking using the sous vide method. The strong vacuum pulled out air and drew oxygen molecules off the surface of the meat.

Removing the meat from the bag showed that only the surface level turned brown. Carbon monoxide binds hemoglobin in much the same way that oxygen does, only x stronger.

In fact CO will displace oxygen from hemoglobin or myoglobin because it has such great affinity for hemoglobin. It is a known fact that carbon monoxide is used in processed meats to keep the meat red for long periods of time. Shown below it is interesting that under vacuum the meat remained red.

While carbon monoxide treated meat may not be harmful when fresh it can mislead the consumer who may not be able to smell the actual protein,. This is a detailed review of beef the meat from cattle , looking at its nutritional properties and health effects.

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Many healthy foods can be stored long-term without spoiling. Well, it depends on your diet and goal. Health Conditions Discover Plan Connect. Share on Pinterest. Check the color. Inspect the texture.