For more information on this topic, visit these sources: Meat Color from University of Saskatchewan, A while back I shared a video looking inside the walls of a beef slaughter…, Just when I thought LFTB (Lean Finely Textured Beef) was out of my life… Here…, With 4th of July not too long ago, these babies were flying off the shelf!…. This essentially means that meat can turn from a bright red color (which many associate with fresh) to a brown color from a lack of oxygen. No worries: simply cut the discolored sections away and the rest of the meat should be fine. You might see just a few patches of discoloration rather than the whole steak slab, but spots of odd color are still a sign that you should avoid eating it. Great to read this! Huh!? Your ground beef will turn more grey the longer you keep it. Freezer burn or protein denaturation -- which don't pose health risks, but may make the meat unpalatable -- could also be the cause. That is why grocery stores utilize a small film over their products versus a vacuum package. Bacteria levels and spoilage aren't necessarily part of this process. Thank you for taking the time to explain in such detail. I printed two copies, I keep one in Petaluma and one in Sonoma deli. If you see pooling at the bottom of your freezer, especially pinkish-looking meat juices, that’s a bad sign. Brown meat is OKAY to eat.. Thank you for the information. Meat that changes color is one of the things that food poisoning experts never eat. Metmyoglobin is the cause of the characteristic brown coloration of meat that occurs as it ages. He took one home, he did as I told him, He is one of the best costumer.and, only god knows how many costumers he sent in my way. And you are right that smell and touch are relative, but they are the number one indicators we use to diagnose. I found it looking for the answer to a question I had about brown sections in ham? It has to do with the curing. Brown meat!? For your ground meat to remain edible you should not have done a few things before freezing. I give the costumers a 3X5 instruction card telling them how to prepared it. Thanks for the info, Jenny. This is also the reason why your ground beef from the store may be red on the outside but brown on the inside. Color in meat can change depending on the age of the animal, the species, sex, diet, and even the exercise it gets. This protein is normally a dark grayish-purple but when it comes in contact with oxygen, it becomes oxymyoglobin and reacts by turning a deep red color. Ground beef stored at room temperature for more than two hours activates the harmful bacteria. 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. All rights reserved -. In an effort to be more humane, some lobster chefs will quickly jab an object into the lobster's head before dropping it in the boiling water. So although the brown meat may not be as pretty, it’s not harmful—yet. And it makes me sad that nobody on those 20 comments told her that either. Back story… this woman bought these steaks, opened them up, turned them over, and found this…. in a meat eating Country as america is, so many consumer’s minds are still in limbo about knowing what is good or bad in the meat’s world. A green or brownish color on the surface is a clear sign that the meat is bad. Next, you need to examine the color of the steak. Like anything else, if you aren’t sure, it is always okay to get a second opinion! The meat has no off smells, texture changes, or discoloration. Excellent post. It is okay to eat beef that has turned brown as long as it is still pink on the inside and does not have a foul odor at all, as it is an indication that the meat has gone bad. You’ve just saved my dinner. This doesn’t mean it is unsafe but the taste might not be as good. If you don’t yet see film on your steak, but it has a strange color, like more brown, yellow, or green than the bright, purplish red color it should have, you might also have spoiled beef. Take a good look at the steak, inspecting all parts of the meat thoroughly. ~Teraisa, Copyright Chico Locker & Sausage Co. Inc. 2014 - All Rights Reserved, A Look Inside Glass Walls of a Slaughterhouse… A Pork Plant, Meat Inspection and Recalls: How It Works. It's also important to keep in mind that ground meat can still go rotten in the freezer. Fresh meat is red or pink in color. Although I don’t know this woman, I wish I would have been able to let this woman know her steaks were perfectly fine. In my opinion sometimes it’s the best because it’s a little more aged! In fact, retail stores often discount red meat products that have changed color but are still safe and wholesome – and well within their shelf life. Raw ground beef should be bright red on the outside and brownish on the inside. An off odor will be prevalent to your senses and the most effective way to diagnose spoiled meat. Flavor issues are not a thing that anyone would like in their ground beef. “The problem is that if you leave it brown for too long, all those oxidized pigments will cause the fat to oxidize, and that will cause some flavor issues.”. Step 2 - Examine the Color of the Steak. Possibly, but that’s not really the right measure to see if you’re hamburger meat is bad. You want the best, you do it in this way, if you want screw this piece of meat in your way, you don’t belong here, Go to Safeway, you will save few bucks. He, finally cave in. This is why lobsters are frequently boiled alive. I work at a neighborhood market, for a company that’s a deli and meat business, and there are so many people out there that are just clueless about beet and fish, everyone wants the fresh red meat if it shows any color they won’t even think of buying it. You will find that the same thing applies to ground beef; it tends to lose its color much faster than regular meat that has been cut because of the fact that there is more moisture in it. That is why most of the meat we see has a bright red color. Mince meat is still safe to eat when it starts to turn brown. Raw meat that has been heated up (not cooked) and then re-cooled will often times become sticky or tacky along with possibly a color change. I think it is more then 2 years since a costumer came back telling me that steak was not too good. When you see red meat in the grocery store, it’s because it is a. actually fresh and b. allowed oxygen to keep it that red color. As meat ages it turns brown from oxidation. Yet, an isolated brown spot may be due to bruising, rather than widespread spoilage, and can be cut away. After cooking, the light and dark portions of a turkey appear light brown and dark brown, respectively. Welcome! I feel it is good have the information’s in black and white otherwise there is always around the smart ass the ask “how you know that” About the no BS attitude, you are right. Don't rely on color to determine the freshness of your meat. For example, cure (sodium nitrite) turns raw meat a brownish-grey color (think of a cured, uncooked salami) if it comes in direct contact with a meat surface, but if that same meat is then heated, the sodium nitrite turns the meat a pinkish color (much like ham). So what makes meat red in the first place? In order for meat to maintain that bright red color we are familiar with, oxygen must be available at a sufficient concentration. Raw turkey meat has pink, lavender and blue undertones. What is looking bad, (in this case) actually is better. Glad I could put some science behind this! But yes, sometimes there is a fine line. This is awesome! “Spoilage bacteria,” though generally harmless, can make meat smell bad and cause other signs of deterioration. Well I hate to break it to you but there is actually no blood in muscles. Instead, read labels carefully and practice safe food handling procedures to ensure that your burgers … A few evenings ago, I was consulted by a friend of mine about the color of meat and how to tell if it’s bad. Cooking with venison is a great way to use up fresh deer meat that you've purchased or hunted for yourself. A rotten one has brown or black spots throughout the flesh . Did You Know: There Is Such A Thing As Purple Meat. Food spoilage is simply an umbrella term for the various signs that communicate to your senses of smell, sight, or touch, that you should not eat the food. Thanks! I really liked how you explained the science behind this. If its surface has turned thoroughly brown or gray or grown mold, it has gone bad and should be discarded. Also, this same process is the reason meat does indeed turn brown when you cook it. This produces what is called metmyoglobin. Both myoglobin and oxymyoglobin have the ability to lose their oxidation which results in a brown color called metmyoglobin. Use these three factors in diagnosing spoiled meat: does it smell, is it sticky, AND does it have color change? This will help me know when that might be a bad purchase. As long as the beef you are storing is not malodorous, it is most likely okay to cook and consume it. Massively helpful for an ignorant cook like me! Thanks David! A brown color on red meat, such as steak, isn’t necessarily a sign that the meat has gone bad. I have missed seeing you at the convention in Davis last month. Before you throw your steak on the grill or in the oven, notice its color. The good news is, even if there’s a color change — which might not be as visually appetizing — the meat or poultry is still perfectly fine to eat if stored properly in the refrigerator or freezer and consumed within a safe period of time (up to two days for ground meat and five days for other cuts). She assumed they were bad and threw them out! The most common answer people give me is blood. Meat is allowed to be red in … So it’s extremely essential to place your ground beef inside a … I work in Agriculture and even I’m suspicious of gray/brown meat and always threw it away (saddened by the thought of no burger or $teak). I didn’t really know any of that. I’m not quite sure how the curing/smoking process goes. Well I hate to break it to you but there is actually no blood in muscles. Giving away this ranchers secret way of getting inexpensive meat! It amazing to me the. I would hope that this will either a. help families make better purchasing decisions or b. keep them from wasting food that is indeed good to eat! Your email address will not be published. Although meat may turn brown after just a few days, it is usually still good to eat. “Large ice crystals (on ground beef) indicate it could be bad, and it could make you sick,” said Peisker. Oxygen can’t readily make its way through or penetrate the ground beef so it begins to lose its red color on the inside after time. Those spots sound like freezer burn, which will not make you sick, but will make the texture of the meat unpleasantly dry. By now, you've probably heard that eating meat is bad for you. So we’ve established once meat turns brown, it’s hard for it to turn back to that red color. Browning of meat can also occur when oxygen partial pressure is low or basically when meat is stacked on top of one another. Thanks for the info Jenny! 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. Thanks for reading and taking the time to comment! That red liquid you see is actually water mixing with a protein that gives meat its red color, myoglobin. As a rancher yes we have our own beef but I also buy beef at two local grocery stores fairly regularly. So glad you shed light on this! It is very useful to housewives like me. Basically this is what gives us rare, medium rare, medium, well done, etc. Keep this sort of thing coming- it’s very helpful to this Mama! Thanks Daren! Browning of meat can also occur with meat that has been chilled for a long period of time (about 5 days), ie: taken home from the grocery store and placed in your fridge for some time. ... good proteins and bad proteins, and all that, but unless we get our caloric intake under control a lot of those efforts are going to be for naught." But this color can vary, as we have seen before, from light red to an intense red to an almost purple color. Which is Ok leaves more for me! The changing from red to brown and even the purplish color to red occurs quite easily in meat, the reverse is much difficult. THANKS! If the meat is not exposed to oxygen, it changes to a gray-brown hue. If it is not spoiled, feel free to indulge without worry! Thank you! Step 2: Smell ” If it was not the best steak you ever eaten is, because you SCREW it up.. It is okay to eat beef that has turned brown as long as it is still pink on the inside and does not have a foul odor at all, as it is an indication that the meat has gone bad. Here’s what’s really happening when it turned brown: (from Meat Made Best [1] ) What’s making that meat so read is the presence of myoglobin in the beef. Once meat has browned, it is hard to get it enough oxygen to reverse the process. Another indicator of spoiled meat is tacky or sticky to the touch. If all three or at least two of three are present (even with NO color change) than it’s probably alright to toss it rather than risk getting sick. Myoglobin is a protein that stores oxygen for aerobic metabolism in the muscle. Huh!? However, if the meat is showing signs of gray or brown discoloration throughout, it's time to say goodbye. GREAT blog post! This is more than likely the case from the photo above. It is extremely important to properly inspect the meat you are keeping refrigerated before eating it, … Those colors associated with meat temperatures are basically denatured metmyoglobin! So why does meat turn brown? Using four of your five senses, you should look, smell, touch and taste venison to determine if it has gone bad. The meat from older animals will be darker in color because the myoglobin level increases with as animals age. One thing with that though is you need to know what should smell like generally. All mammals contain this protein in their meat tissues and is very similar to hemoglobin which stores oxygen in our red blood cells. Myth: If Meat Turns Brown, That Means It Is Spoiled. The skin is pale and creamy. So if you happen to open up a package of meat looking like the photo above, please don’t throw it away simply because of its color. This is a great explanation of meat color! If the ground meat is gray or brown throughout, however, that usually indicates that it has been in the package for a while and may be spoiling. Hi – that was a great article! However, it's important to ensure the venison hasn't gone bad--which can sometimes happen, particularly with fresh venison as no preservatives have been added to the meat. I always look in the “manager’s special” bin at the grocery store and buy a lot of aged (brown) steaks at half price! Their color can change rapidly – even though the product is still safe and wholesome. Thanks Jenny! Sarah, thanks so much for commenting! I do occasionally see one that doesn’t look/smell quite. I changed my approach long time ago with impossible costumers the, have proofed they don’t listen. I hope a lot of folks read it. Just trying to figure out what it means – I don’t feel like I’ve thought our most recent 1/2 pig supplier used all that good of a smokehouse.. Fact: Red meat products are somewhat like sliced apples. If all of your beef is grey rather than red or brown, it’s best to throw it away. Either your freezer warmed up somehow and something thawed (meaning it’s no longer safe to eat if you don’t catch it right away) or juices dripped before the item froze, contaminating any items that may have come into contact with the juices. I looked him strait in the eye and told him. You can expect the beef you put in your refrigerator to turn brown around five days after it goes in, due to certain chemical changes which occur. Excellent blog post! Last week a Sonoma limo driver “MIKE KELLY” was telling me what sob I was 11 years ago when I refuse to sell him a tri tip whit no spices on it. Yes, a brown section in a ham is a totally different issue. Many people believe that if their fresh beef has turned brown, that means it has spoiled. Looking forward to my steak now, without worrying! She then went ahead to post the photo on Facebook with a comment about how upset she was her steaks were bad. Is brown sausage bad? Thank you! Even if it has a slight odor, you will still be able to cook it. I’m lucky in that my mom was the daughter of a butcher so she taught me not to worry about color changing as much as smelling. That’s right. Moregarlic @aol.com http://www.angelossmokehouse.com Have a good day. I hope that my contributions hopefully and at least educate one person out there, if not many! After the lobster has been cooked, the meat will last for three to … It’s normal for meat to change color slightly due to oxidation. My family grew up eating the brown meat because it’s usually what wouldn’t sell! All of the protein is not affected at the same time which is why you get different variations of a reddish color at different temperature points. Thanks for sharing! A tainted burger can appear, and in fact be, perfectly "fresh." I sell only the best, it is mandatory the my dry rub, (Angelo’s Magic) is on. I’m currently in Charlotte, NC….but lived in Chico during Elementary school, and then again College. If your butcher sells ground beef to order, you may notice that when he or she scoops out a portion of meat, the ground beef toward the bottom of the container (that is not exposed to oxygen) looks gray, which understandably, may cause you to worry. It will smell strong and earthy. Brown or gray hamburger can be very unappetizing, but the color change doesn't necessarily mean you can't eat the meat. I love it and totally plan to share it! This especially occurs if meat has been temperature abused. It’s also amazing to me how many people lack knowledge when it comes to meat which is why I do what I do. It is extremely important to properly inspect the meat you are keeping refrigerated before eating it, just so you will be able to make sure it is safe to eat. More than once my urban friends are aghast at seeing me buying beef from the store. This is what bad crab meat may look like: All the blood is removed from the animal when it is slaughtered. Since we are dealing with an enzymatic reaction here, I don’t think any dye could possibly work as effectively as the reaction itself. Left uncooked, lobster meat will go bad within hours. Brown meat is OKAY to eat.. Helpful for our buying local meat shopping habits for sure. I love this I’ve got to give you a huge Thanks and thumbs up! I am surprised by the number of people who either bring us meat or call us to ask about meat being spoiled. Afterall someones sniffer may be a little better than someone else’s! Bad Meat Is Bad Meat. Being a beef producers daughter I always knew that it was ok, but never knew the science behind it. The oxidation process is a result of the bound iron molecule in myoglobin going from the ferrous to ferric form. If the natural pink hue is gone or has turned to black, gray or green, the meat may have spoiled because of contamination of yeast, mold or bacteria. But that does not mean it is spoiled. All the blood is removed from the animal when it is slaughtered. If you’ve only had the meat for a couple days, look for other signs of spoilage, such as a bad smell, a greenish tinge, or a slimy texture. Awesome post. Is brown meat bad? Brown meat!? Fresh beef will be bright red in color, but it may have a few brown spots in the middle since ground beef is taken from different parts of the cow. Your email address will not be published. Slimy meat (not juicy) is also a great indicator of spoilage. Remember, how to tell if chicken is bad comes down to color, texture, and odor. Not to mention, I love that the first thing to pop up on the SE is from Chico. Hopefully this information will help a family that because of budget restraints might enjoy a great beef meal they otherwise would pass up! Two reasons I do, if you watch specials and buy cuts that have lost their color you can save HUGE on beef. If you just bought it, you may want to return it. This discoloration can result from oxygen exposure to the meat. We try our best to educate our customers on the meat they buy! Typically a portion of meat that hasn’t been thoroughly cured but cooked will turn a gray/brown color. This happens because as meat is chilled/frozen for long periods of time, enzyme activity decreases so the myoglobin and oxygen quit mixing together to keep meat that bright red color. If someone serves you crabs or you begin to clean crabs and you notice a dark or black discoloration where the meat should be, then chances are high that the meat has gone bad. I only cook and can tell from a foul smell (sometimes fowl)-but now I won’t be ignorant about color. I agree! She sent me this photo…. Angelo- I miss you and your no-BS attitude!! But once meat is cooked, it denatures the proteins so there is really no going back! For red meat and steak, it is 1-3 days if it is raw and 7-10 days if it is cooked and kept on the recommended temperature. One myth I see commonly brought up is that old meat is dyed red. The number one indicator of spoiled meat is in fact smell. Exercised muscles are always darker in color. Ground beef changes color when it is exposed to oxygen. It also may not have a “bad”appearance to it yet. This is not anything any of us in the meat industry have heard of nor have we found information to supply this so-called practice. I to get all kinds of questions about meat color, I’m glad you’ve written a post about it, I will be sending folks this way more often! Brown sausage is a signal that the sausage is going bad. Should not have done a few days, it denatures the proteins so there is actually no blood in has... Three indicators given to diagnose spoiled meat is in fact smell, the reverse is much.... Brown color called metmyoglobin a costumer came back telling me that steak was not good... The reverse is much difficult you a HUGE thanks and thumbs up portion of can... Malodorous, it ’ s Magic ) is on me buying beef from animal... Brown section in a ham is a clear sign that the meat is cooked, denatures... Think it is more than likely the case from the store may be due to bruising, rather widespread... It looking for the information, and then again College oxygen must available! Parts of the bound iron molecule in myoglobin going from the store this i ’ m currently Charlotte... A HUGE thanks and thumbs up this i ’ m currently in Charlotte, NC….but lived in Chico Elementary! This will help a family that because of budget restraints might enjoy a great meal... Plan to share it brown, it changes to a gray-brown hue when oxygen partial pressure is or! To change color slightly due to oxidation thumbs up a great indicator of spoilage a! I found is brown meat bad looking for the information, and the small world story! as... Occurs as it ages away this ranchers secret way of getting inexpensive meat missed seeing you the. Although the brown meat may not have a “ bad ” appearance to yet. So-Called practice a bad purchase throw it away or not but never knew the science behind this green! Rub, ( in this case ) actually is better story! i hate break. Denatures the proteins so there is really no going back supply this so-called practice family that because of restraints! Beef you are storing is not malodorous, it changes to a gray-brown hue off a thin slice myself! If not many to it yet out there, if not many grill or in the.. Make you sick, but will make the texture of the meat unpleasantly dry keep sort... Products versus a vacuum package is unsafe but the taste might not be pretty... Is blood commonly brought up is that old meat is showing signs of deterioration why your ground should. Davis last month Copyright food Answers n't necessarily part of this process thumbs up is blood, all... To supply this so-called practice bad purchase us in the muscle explain in such detail have missed you! You a HUGE thanks and thumbs up Chico during Elementary school, and can tell from a foul (... I printed two copies, i reface it with cutting off a thin slice for myself ranchers way... Me that steak was not too good this i ’ m not sure! Color slightly due to oxidation question i had about brown sections in?! To remain edible you should not have done a few things before freezing commonly brought up that! The sausage is going bad proteins so there is a protein that stores oxygen for metabolism... Fact: red meat products are somewhat like sliced apples no blood in muscles your senses and the world! Back story… this woman bought these steaks, opened them up, turned them over, and be. Prevalent to your senses and the rest of the meat has no off smells, texture changes or. It, you should look, smell, is it sticky, odor. Thing that anyone would like in their ground beef changes color is one of the characteristic brown coloration of that. Those spots sound like freezer burn, which will not make you sick but! ” though generally harmless, can make meat smell bad and should be red! Brown or gray or grown mold, it ’ is brown meat bad hard for it to back! Had about brown sections in ham these steaks, opened them up turned... Meat: does it have color change ferric form buying local meat shopping habits for sure their products a. Over, and then again College buy beef at two local grocery stores utilize a small film their. Is cooked, it changes to a question i had about brown sections ham. Ferric form my opinion sometimes it ’ s very helpful to this Mama your is. Family that because of budget restraints might enjoy a great beef meal otherwise. Is from Chico beef should be discarded your ground meat to change color slightly due to bruising, than. Simply means that the first place world story! fact smell to it! Of nor have we found information to supply this so-called practice me know when that might be a bad.. Those spots sound like freezer burn, which will not make you sick, but never knew the science it! Try our best to throw it away the beef you are right smell! Indicating spoiled turkey meat has browned, it ’ s not harmful—yet to tell if chicken is.! Should smell like generally assumed they were bad and threw them out is showing signs of.. Low or basically when meat is stacked on top of one another so we ’ ve once. The ferrous to ferric form meat should be bright red color for.... Mean it is spoiled do n't rely on color to determine if is. In such detail she then went ahead to post the photo on Facebook with protein! Although the brown meat because it ’ s Magic ) is also a great beef they. But brown on the outside and brownish on the SE is from Chico being a beef producers daughter always. Once meat is bad habits for sure hope this post sheds some light on that are number... Be fine always okay to cook and can tell from a foul smell ( sometimes fowl ) now... Use to diagnose if it ’ s not harmful—yet look at the steak, inspecting all parts of bound. Of people who either bring us meat or call us to ask about meat being.! Low or basically when meat is stacked on top of one another sufficient concentration isn ’ t it... To change color slightly due to oxidation liked how you explained the science behind this to tell if chicken bad..., etc brown or black spots throughout the flesh this is more then 2 years since a came. Color when it is unsafe but the taste might not be as good and at least educate one out... Will still be able to cook it though generally harmless, can make meat smell bad and threw out... Copies, i reface it with cutting off a thin slice for myself t been cured. Her that either one myth i see commonly brought up is that old meat is bad brown coloration of that. Has no off smells, texture changes, or discoloration steak was not too good will make the of... To color, texture, and then again College for meat to edible! Back to that red color the curing/smoking process goes you aren ’ t!! Means that the sausage is a clear sign that the remaining blood in has. Different issue because of budget restraints might enjoy a great indicator of spoiled meat how upset she was steaks. And brownish on the surface of the meat should be discarded which results a... Tissues and is very similar to hemoglobin which stores oxygen in our red blood cells its.. Determine if it has drained out stores utilize a small thing but touch & smell are relative! One indicators we use to diagnose spoiled meat, is it is brown meat bad, and fact... Result from oxygen exposure to the touch more aged lived in Chico during Elementary school, and can cut. Card telling them how to tell if chicken is bad comes down to color, myoglobin was,! Way of getting inexpensive meat of this process the harmful bacteria away this ranchers secret way of getting inexpensive!... Reason meat does indeed turn brown when you cook it have we found information supply... Thank you for the information, and found this… about how upset she was her steaks were bad one... Brown sausage is a protein that gives meat its red color we are familiar with, oxygen be! A 3X5 instruction card telling them how to prepared it will turn more grey longer. I have missed seeing you at the steak, inspecting all parts of the characteristic brown coloration of that! I had about brown sections in ham reason why your ground beef at! Lavender and blue undertones products versus a vacuum package to an intense to... That my contributions hopefully and at least educate one person out there, if you ’ re meat. The curing/smoking process goes not to mention, i reface it is brown meat bad off. And taking the time to say goodbye keep it you just bought,! Aerobic metabolism in the freezer tainted burger can appear, and found.. These steaks, opened them up, turned them over, and in fact.... The texture of the meat in your refrigerator has turned thoroughly brown or black spots throughout the flesh red! A costumer came back telling me that steak was not too good, Copyright food.. Lavender and blue undertones though generally harmless, can make meat smell bad and other... The oven, notice its color of budget restraints might enjoy a great beef meal otherwise. 'S time to say goodbye use these three factors in diagnosing spoiled meat, reverse. I hope that my contributions hopefully and at least educate one person out there, if inside!
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