The inside of uncooked ground beef may appear greyish brown due to a lack of exposure to oxygen throughout the manufacturing process. This does not imply that the product has been spoiled. Nonetheless, if the exterior of the ground beef has become brown or gray, it should be discarded since it signals that the meat is beginning to rot.
Why is my ground beef turning brown?
The brilliant red color you observe on store-bought beef is the result of oxygen reacting with the pigments in the flesh. Lack of oxygen is likely to be the cause of your ground beef turning grey-ish brown, as it is in this case.
Why is ground beef red on the outside?
The brilliant red color of ground beef is derived by a pigment called myoglobin, which becomes red when exposed to oxygen in the meat (turning it into oxymyoglobin). In grocery stores, the plastic wrap that protects the ground beef is porous, allowing some oxygen to pass through and keeping the flesh on the exterior of the package red.
Is it safe to eat ground beef that is gray inside?
- Due to a lack of oxygen reaching all of the ground beef beneath the top layer, it develops an unsightly shade of gray.
- Similarly, any meat that you put in the freezer will suffer the same fate as the rest of the beef.
- It is entirely safe to consume, however you should be aware that the hue suggests that it has been sitting in the packaging for some time.
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Why does raw meat change color?
- When raw meat is frozen, color changes can occur as well, with the flesh becoming lighter or darker in hue.
- A blue tone to the flesh or bright-yellow skin can appear on raw poultry, which may appear unusual if you’re used to pink iridescent meat and whiter skin on cooked fowl.
- As with red meat, variations in color are caused by variances in food, breed, exercise, and age, just as they are with white meat.