The North American Meat Institute and American Meat Science Association have released the newest video in the Meat Mythcrusher series. This newest installment addresses myths about meat color and safety, particularly the common misconception that beef has spoiled once it turns brown.
The video features Brad Kim, Purdue University assistant professor of animal sciences. He explains the science of meat color and the many factors contributing to the color of meat, particularly the role of oxygen and myoglobin which can turn meat from a purple color to bright red to brown depending on oxygen exposure.
"Color change in meat is similar to what you'd see in an apple," Kim says. "When it turns brown, it is still wholesome and safe, but means it has been exposed to oxygen."
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