Why gray meat isn't always a sign it isn't going good
The color of meat is one key indicator of its freshness. However, sometimes meat acquires a grayish shade. What causes this, and does it mean the product is not fresh? We explain.
Initially, intense red meat may lose its vibrant color during storage. A crucial role in this process is played by myoglobin—the protein responsible for storing oxygen in muscles, which gives them their color. When in contact with air, myoglobin undergoes oxidation, leading to a change in color.
So, what exactly is happening? The explanation is quite simple. When myoglobin combines with oxygen, its structure changes, causing the meat to be gray. This natural process does not necessarily mean the meat is unfit for consumption. Our beef or pork can be eaten without worry if there are no other troubling signs, such as an unpleasant smell or inappropriate texture.
How to properly store meat?
Nothing affects the freshness of meat like the way it is stored. Sometimes, leaving the meat in an unsealed package is enough to see a color change after just a few hours. Air is the greatest ally of the oxidation process, which changes the bright red hue to gray.
So, how should meat be stored properly? First and foremost, it should be protected from exposure to oxygen. However, if the meat has already turned a slightly gray color, it doesn't necessarily mean disaster. Simply pay attention to any other worrying symptoms that might indicate spoilage.
How to check the freshness of meat?
When standing in front of a store display, paying attention to a few characteristics of the meat you want to purchase is best. Evaluating freshness should involve not just sight but also smell. Fresh meat has a neutral odor. When it starts to smell unpleasant, it means it's not fresh.
When assessing meat, pay attention to its color. Although the hue may differ slightly depending on store lighting, a greenish or yellow color is not normal. It is often associated with spoilage, which means it's time to look for another option.
How to choose good meat?
In the store, it's best to inspect the meat in daylight and check its actual color. Refrigerator lights can be misleading, giving meat a better shade than it actually is. When purchasing packaged meats, consistently check their ingredients and expiration dates. Avoid products that contain fillers and colorings that affect quality or are expired.
