Optimum surface color of fresh meat (i.e., cherry-red for beef dark cherry-red for lamb grayish-pink for pork and pale pink for veal) is highly unstable and short-lived.
When displayed at the grocery store, why is some meat bright red and other meat very dark in color? The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and can be trimmed away if desired. When meat and poultry have been frozen for an extended period of time or have not been wrapped and sealed properly, this will occur. The white dried patches indicate freezer burn. What are the white dried patches on frozen meat and poultry? These changes are minimized by using freezer-type wrapping and by expelling as much air as possible from the package. Fading and darkening, for example, do not affect their safety. If the color of meat and poultry changes while frozen, is it safe?Ĭolor changes, while meat and poultry are frozen, occur just as they do in the refrigerator. If meat has developed these characteristics, it should not be used. In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. With spoilage there can be a change in color-often a fading or darkening. Color changes are normal for fresh product. Does a change in color indicate spoilage?Ĭhange in color alone does not mean the product is spoiled. When safely stored in the refrigerator or freezer, color changes are normal for fresh meat and poultry. In addition, the color of meat and poultry can change as it is being stored at retail and in the home (see explanation in question 5). Exercised muscles are always darker in color, which means the same animal can have variations of color in its muscles. The meat from older animals will be darker in color because the myoglobin level increases with age. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues after slaughter.Ĭolor is also influenced by the age of the animal, the species, sex, diet, and even the exercise it gets. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color. Myoglobin, a protein, is responsible for the majority of the red color. What factors affect the color of meat and poultry? So, why are there differences in the color and what do they mean? Listed below are some questions and answers to help you understand the color differences. Often an attractive, bright color is a consideration for the purchase. Color is important when meat and poultry are purchased, stored, and cooked. Department of Agriculture's Meat and Poultry Hotline concerning the color of meat and poultry. These are just a few of the many questions received at the U.S. The turkey was cooked according to the directions, but the breast meat is pink. My package of ground beef is dark in the center.
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I've just opened a package of fresh chicken and the skin looks blue.
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