Why does meat stored in foil turn black?

Question

Noticed your meat turning black when wrapped in foil? Learn what causes this chemical reaction and if it affects the safety of your food.

Answer 1

Meat stored in foil can turn black due to a chemical reaction between the meat's pigments and the aluminum in the foil, especially in the presence of oxygen and moisture. This discoloration is generally harmless.

Detailed Explanation:

The blackening of meat wrapped in aluminum foil is primarily caused by oxidation. Meat contains pigments, such as myoglobin, which react with oxygen. When meat is in contact with aluminum foil, especially if there's moisture present, a chemical reaction can occur. The aluminum can react with the meat's pigments, leading to the formation of compounds that appear black or dark gray. This is more likely to happen with cooked meat, as the cooking process can break down cell structures and release more of these pigments. The presence of acids or salts in the meat or marinade can also accelerate this reaction. While visually unappealing, this discoloration doesn't usually indicate spoilage or make the meat unsafe to eat.

Pro Tip:

To minimize discoloration, place a layer of parchment paper between the meat and the aluminum foil. This acts as a barrier and prevents direct contact, reducing the likelihood of a reaction. Alternatively, store the meat in plastic wrap or airtight containers.