Learn the simple, natural reason why your raw meat turns brown in the fridge. Discover that it's just oxidation and not necessarily a sign of spoilage.
1 Answer
Meat turns brown in the refrigerator due to oxidation of the myoglobin pigment, a natural process that occurs when meat is exposed to oxygen. While some browning is normal, excessive browning can indicate spoilage.
Detailed Explanation:
The red color of fresh meat is primarily due to a protein called myoglobin. Myoglobin binds to oxygen, giving meat its bright red hue. When meat is freshly cut and exposed to oxygen, the myoglobin forms oxymyoglobin, which is responsible for the desirable cherry-red color often seen in supermarkets.
However, over time, the oxymyoglobin loses its electron and converts to metmyoglobin. Metmyoglobin is brown. This process is accelerated by factors such as prolonged exposure to oxygen, light, and temperature fluctuations. The browning itself isn't always a sign of spoilage, especially if the meat was initially a vibrant red. The surface of the meat may brown while the interior remains red.
Spoilage, on the other hand, is caused by bacterial growth. If the meat has an unpleasant odor, a slimy texture, or feels sticky, it is likely spoiled and should not be consumed, regardless of its color.
Pro Tip:
To minimize browning, store meat properly in airtight packaging or wrap it tightly in plastic wrap to reduce oxygen exposure. Also, store meat in the coldest part of your refrigerator, typically the bottom shelf, to slow down the oxidation process and bacterial growth.