as myoglobin reacts with oxygen.
Meat that has had limited oxygen exposure can look darker or purplish, while oxygen exposure can produce a brighter red color.
As meat ages and the pigment undergoes further chemical changes, brown coloring can develop.
Color should therefore be considered along with storage history, packaging dates, odor, and texture—not used as the only test.
Should You Rinse the Meat?
Generally, there is no need to rinse raw beef before cooking it.
In fact, washing raw meat can spread bacteria through splashing water onto your sink,
There’s more to discover. Continue to the next page for the rest of this article.
