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Color and safety in meat color changes and factors
Meat color is mainly due to myoglobin and to a lesser extent hemoglobin. Oxygen forms oxymyoglobin for bright red color while myoglobin alone gives purple red. Factors include age species sex diet and exercise. Color changes during storage do not imply spoilage. signs of spoilage include odor stickiness or sliminess. Freezer burn areas are safe to eat but tasteless. Ground beef can be pink inside when safely cooked, use a thermometer to ensure 160 F. Iridescence from heat or light is not unsafe. Contact with air and light affects color. wrap tightly and store away from light. Susan Krumm Extension agent K State Research and Extension-Douglas County 2110 Harper St. 843-7058.
MENTIONED IN THIS ARTICLE
Susan Krumm
Douglas County
Harper St