We sometimes get questions from guests who want to know about why meat sometimes looks purple. The USDA uses a purple dye stamp on all cuts of meat to grade it properly and as a sign of inspection. This purple stamp is composed of a food-grade vegetable dye totally safe for human consumption. Why are white and dark meat of poultry different colors? Are duck and goose "red" or "white" meat?
Trending Articles How long is meat or poultry safe to use after the sell-by date? How long can you store eggs in the refrigerator? How long can you freeze chicken? How long can meat and poultry remain in the refrigerator, once thawed? If I forget to put food away in the refrigerator, will proper heating or reheating kill its bacteria content? Finally, the best sign of spoiled meat happens once the package is opened.
Spoiled meat smells bad and has a slimy texture. We'll notify you here with news about. Turn on desktop notifications for breaking stories about interest? Comments 0. Top Stories. Whoopi Goldberg celebrates birthday by sharing her favorite things 1 hour ago. Ex-White House chief of staff fails to show for Jan. Fresh meat in the supermarket is red because of the pigment called " myoglobin ," which stores oxygen in muscle cells.
But myoglobin is only red when it is bonded to oxygen molecules. In live animals, the blood carries oxygen to the myoglobin; in freshly cut meat the oxygen comes directly from the air. But the red color of freshly cut meat is temporary since aging, cooking, and bacteria, all separate the oxygen from the myoglobin, turning the meat a brownish-gray color.
Nitrites keep meat red by bonding to the myoglobin and acting as a substitute for the oxygen.
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