What You Should Know Before Buying Meat at the Supermarket
We’ve all been there: you’re at the supermarket, looking for the perfect pack of ground beef for tonight’s dinner. You see some that is bright, cherry red and others that look a bit more dull or even brownish. Most people instinctively reach for the brightest red pack, but the truth behind meat coloration might surprise you.
Understanding how meat changes color can help you save money, reduce food waste, and ensure you’re getting the freshest product possible.
The Science of the Red: Meet Myoglobin
The bright red color we associate with “freshness” is actually the result of a protein called myoglobin.
- The Bloom: When myoglobin is exposed to oxygen, it forms oxymyoglobin, which creates that vibrant red hue. This is known as the “bloom.”
- The Purple Tint: Freshly cut meat that hasn’t been exposed to oxygen yet is actually a deep purplish-red.
- The Brown Transition: When meat is stored for a few days, or if it’s in the center of a large pack away from oxygen, it turns brownish-grey. This is called metmyoglobin.
Red vs. Brown: Which is Safer?
1. The “Center” Brown
If you open a pack of ground beef and it is bright red on the outside but grayish-brown on the inside, this is perfectly normal. It simply means the meat in the middle hasn’t been exposed to oxygen. It is fresh and safe to eat.
2. The “Surface” Brown
If the entire surface of the meat has turned brown or grey, it has likely been on the shelf for a while. While this doesn’t always mean it’s spoiled, it is a sign that it is past its peak freshness.
3. When to Toss It
Color isn’t the only factor. Regardless of the hue, you should discard meat if:
- It has a sour or ammonia-like smell.
- It feels slimy or sticky to the touch.
- The packaging is puffed up or leaking excessively.
