At our inception 20 years ago, we chose to be different. Unlike other news organizations, we made the decision to provide in-depth, regional reporting free to anyone who wanted access to it. We don’t plan to change that model. Support from our readers will help us maintain and strengthen the editorial independence that is crucial to our mission to help make Western North Carolina a better place to call home. If you are able, please support The Smoky Mountain News.

The Smoky Mountain News is a wholly private corporation. Reader contributions support the journalistic mission of SMN to remain independent. Your support of SMN does not constitute a charitable donation. If you have a question about contributing to SMN, please contact us.

Sponsored: Myoglobin and meat color

I unwrapped my ground beef and it was red on the outside but gray/slightly brown on the inside! What’s going on?

This meat is NOT bad! All meat has a red-colored pigment, known as myoglobin, that causes its color. When meat is exposed to oxygen the myoglobin will change in color from purple-red (deoxymyoglobin) to bright-red (oxymyoglobin). If the myoglobin is deprived of oxygen, like what would happen to the center of ground meat, it will be slightly brown (metmyoglobin). Once you unwrap the ground meat and expose the inside of the meat to oxygen it will begin to “bloom” and the color will change from the slightly brown to purple-red. 

At Ingles Markets all meat  will show a date on the package. If your ground meat is bright red on the outside and has a “fresh meat” odor It is fine and safe to eat!

Source:  https://meat.tamu.edu/2012/05/11/browncolor/

Leah McGrath, RDN, LDN

Ingles Markets Corporate Dietitian

twitter.com/InglesDietitian

facebook.com/LeahMcgrathDietitian

800-334-4936

 

Receive our FREE Friday Xtra newsletter

More in this category:

Go to top