Is Ground Beef Still Good If It’s Brown

Why Does Ground Beef Turn Brown?

Freshly cut meat is a purplish or burgundy color, but that changes quickly. “Oxygen reacts with myoglobin (a protein found in muscles), causing the meat to darken,” says Brittany Towers, the food scientist behind The Black Food Scientist. After about 15 minutes of exposure to the air, the meat turns the bright red color we’re familiar seeing in the butcher case. After about 5 days in the fridge, the outside will turn brown.

Let’s talk about our friend myoglobin again. What about raw ground beef that is brownish in the center and red on the outside? Myoglobin has three color states: purple, red, and brown. We discussed how long-term storage can cause meat to turn brown, but tiny oxygen exposures can also cause this color shift. Examples of these situations include the space in the middle of a package containing ground beef or the stacking of premade burger patties on top of one another.

My Ground Beef is Turning Brown

When you reach inside the freezer or refrigerator to take out a hamburger package,

Perhaps you’re wondering if brown ground beef indicates it’s bad.

At your local meat market or quality grocer…

In display cases, fresh ground beef usually has a deep red color.

Ground beef changes color after being kept in your freezer or refrigerator for a brief amount of time.

Sometimes people worry so much about ground beef turning brown that they waste otherwise excellent hamburgers.

They might discard hamburger packages just because the color changed.

In the interest of saving families money.

We’ll address the query: Is it okay for ground beef to brown?

Knowing that I haven’t been poisoning my family all this time makes me feel so much better! Given how chaotic my life usually is and how soon school is starting up again, brown ground beef packets in my fridge are just something I will always have in the future. I can rest easy knowing that I won’t have to fear them right away.

I’ve Googled this question countless times, usually finding conflicting answers (ranging from “Don’t even look at it! Throw it away!” to “Eh, it’s probably fine”). I usually lean toward the latter out of desperation, hunger, or lack of time, and nobody has gotten sick as of yet. Yes, I do smell and touch the beef to make sure it’s not spoiled (it looks fine). Nevertheless, am I acting appropriately, or am I just unlucky and stupid? Advertising

The brown color, she told me “is caused by oxidation. Meat contains a protein called myoglobin, which is in charge of retaining oxygen. That protein in the post-mortem muscle continues to hold onto oxygen even after the animal has died. The protein “has that bright red color that we expect when we see meat,” according to Yancey. That’s what we’re used to fresh meat looking like. ”Advertisement.

2) Smell it. “It will smell bad if it has spoiling bacteria,” at which point you should discard it and turn away. Yancey emphasizes that “you always want to cook your ground beef to 160 degrees even if you keep your meat.” No matter how fancy or fresh your meat is, it should be cooked to 160 degrees. ” Sorry, no rare meatloaf for you.

I rarely leave the grocery store without at least a pound of lean ground beef wrapped in plastic wrap, because I aspire to be a mom like Carol Brady. Knowing that there will be days when I don’t have dinner planned, that little package is my pass to simple meals like tacos, meatloaf, chili, and sloppy joes. However, as my hectic days pass, I occasionally forget about that package until I take it out again and notice that the color has changed from a red that looks healthy to an off-brown. Does eating them still make sense? French Mustard Skittles Keep Haunting Us Share Subtitles