New Video Addresses Myths About Meat Color, Safety

Many people believe that if their fresh beef has turned brown, that means it has spoiled. In this video, Purdue University professor Brad Kim explains the science of meat color and why a color change doesn't mean meat has spoiled.

Washington, DC —The North American Meat Institute (NAMI) and American Meat Science Association (AMSA) have released the newest video in the Meat Mythcrusher series. The video addresses myths about meat color and safety, particularly the common misconception that beef has spoiled once it turns brown.
The video features Brad Kim, Ph.D., assistant professor of animal sciences at Purdue University. Dr. Kim explains the science of meat color and the many factors contributing 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,” said Kim. “When it turns brown it is still wholesome and safe, but means it has been exposed to oxygen.”
Kim also explains why some meat products might show a “rainbow color” in certain light and offers advice for ways to best tell if meat is safe including checking the “use by” date on a package or an off odor.
The Meat MythCrusher video series seeks to bust some of the most common myths surrounding meat and poultry production and processing.

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