What Causes Meat and Poultry to Change Color?

From red meat to poultry, here’s why meat can change color and what it means.

Red Meat

Appearance no doubt plays a big part in what we think of as fresh, and in the case of red meat, you probably equate a bright-red color with freshness. This color is a result of the protein in meat called myoglobin, which turns into oxymyoglobin and produces a vivid red color when it comes into contact with oxygen.

Not all red meats are the same color, though — color is influenced by factors like diet, sex, exercise, species, and especially age, which can produce darker-colored meat.

Prolonged exposure to air and light will also darken meat that starts out bright red, as you’ve probably seen when pre-formed hamburger patties start to turn gray, but are still red or pink inside. Color changes can also occur if raw meat is frozen, where it can fade or darken in color.

SHARING: I do not claim all posts to be my own…I post the sites, who and where they originate if the source is known.

SAYING OF THE DAY: It’s okay not to be okay. Some days are just harder than other days.

HAPPY FEBRUARY 25 BIRTHDAY TO: Rashida Jones 39, Isabelle Furman 19, James Phelps 30, Oliver Phelps 30, Tea Leoni 50, Sally Jesse Raphael 81, Sean Astin 45, George Harrison (1943-2001), and Jim Backus (1913-1989).

Leave a Reply

Your email address will not be published. Required fields are marked *