When meat is fresh and protected from contact with air such as in vacuum packages , it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasant cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color.
However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red.
Color is also not an appropriate indicator of whether meat is cooked. The only clear way to tell if meat is cooked thoroughly is to use a meat thermometer to ensure it has reached the recommended internal temperature for that meat.
Beyond color change, there are ways you can tell if your meat is spoiled. Spoilage is a process that occurs over time and is the result of the growth of spoilage bacteria. If it is not spoiled, feel free to indulge without worry! Meat Color from University of Saskatchewan.
GREAT blog post! I hope a lot of folks read it. One thing with that though is you need to know what should smell like generally. Thanks Janice! I am surprised by the number of people who either bring us meat or call us to ask about meat being spoiled. I, too, hope this post sheds some light on that! And you are right that smell and touch are relative, but they are the number one indicators we use to diagnose. It amazing to me the. What is looking bad, in this case actually is better.
If the face cut of the N. I give the costumers a 3X5 instruction card telling them how to prepared it. I think it is more then 2 years since a costumer came back telling me that steak was not too good.
I looked him strait in the eye and told him. Moregarlic aol. Angelo- I miss you and your no-BS attitude!! I hope that my contributions hopefully and at least educate one person out there, if not many! I have missed seeing you at the convention in Davis last month. I printed two copies, I keep one in Petaluma and one in Sonoma deli. He, finally cave in.
He took one home, he did as I told him, He is one of the best costumer. 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. Cooking meat at a high temperature browns meat because of the maillard reaction.
As meat ages it turns brown from oxidation. The oxidation process is a result of the bound iron molecule in myoglobin going from the ferrous to ferric form.
This produces what is called metmyoglobin. Metmyoglobin is the cause of the characteristic brown coloration of meat that occurs as it ages. But interestingly meat can quickly turn brown in minutes when it is vacuum packed. Vacuum packers have become very popular recently. Vacuum sealers help preserve foods by taking out the oxygen thereby prevent oxidation from occurring. 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.
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