When exposed to air for about 15 minutes, myoglobin and oxygen interact to form oxymyoglobin. With no end in sight for my familys ground-beef addiction (and crockpot season just around the corner), I decided to get a definitive answer to my burning kitchen question. Separate meat into small pieces; toss and turn until brown. Even if it's bright red or pink on the outside, the inner portions might look brown or even gray. How to tell if your ground beef it still okay to eat Shutterstock If your ground beef has turned brown or gray in color, or if the outer layer is still pink but the inside has turned (or vice versa), there are a few other ways to tell if it is okay to use. Consumers often select ground beef that's bright red in color, assuming this is a sign of freshness but dark gray-purple meat may not necessarily be a bad thing. But that does not mean the meat has spoiled, adds the USDA. Allow the beef to cook for a few minutes, untouched. One quick way to determine if ground beef has spoiled or is good to eat is by looking at the color of the meat. If all the meat in the package has turned gray or brown, then chances are that it is, in fact, in the process of going bad. Ground beef's bright red color comes from a pigment, myoglobin, which becomes red when exposed to oxygen (turning it into oxymyoglobin). If using stainless or a less seasoned cast iron, add 1 teaspoon of a neutral oil with high smoke point. During cooking, this toughness is a natural result of the meat becoming more tender and juicy. You want to get a nice brown sear on the outside of the meat to seal in all those juices. In the interest of savingfamilies money. In order to brown, rather than steam, the pan needs to be hot. When meat or even poultry is packaged, the meat on the outside is exposed to more oxygen. As discussed, beef starts purple inside, transitions to red, and winds up brown when starved of oxygen. Prepackaged ground beef develops a brown color on the inside because oxygen is not able to reach the center. Ingredients 2 pounds ground chuck 2 tablespoons oil (canola or EVOO) kosher salt & pepper Instructions Salt beef on both sides with kosher salt. It turns out that the innards of this meat was red. No, it is not, it can be safe to eat. Keep in mind that ifground beef turns brown, thats a perfectly normal process that happens to ground beef during storage. The color of fresh beef is the result of the interaction between a protein in beef muscles called myoglobinand oxygen. 2. But ground beef that's starting to go bad can feel slimy, tacky, or sticky. No one wants to get sick from bad meat. It will also feel tacky to the touch. The resulting brown color indicative of MMb accumulation is associated with loss of the meat's reducing activity or microbial growth, which increases the likelihood of premature browning. Ground beef must be cooked to 72 C (160 F) to ensure all bacterial contaminationwhether it be endogenous to the product or contaminated after purchasing by the consumeris killed. Not to raw meat. . Fresh beef naturally has that appealing, bright cherry red color that you see below - no magic or sleight of hand involved - which appears due to the interaction of oxygen with iron in the muscle; its scientific name is oxymyoglobin. And how quickly it can happen in the fridge or freezer. Cross-contamination is the most common culprit responsible for food-borne illness. Please include TVWGG in the subject. You might also like Is it Safe to Consume Ground Brown Beef? Want to learn more about the science behind the color of meat? What were often wonderingis why the ground beef turned brown after being properly refrigerated. Your package of ground beef stored in your freezer may have changed color from a pinkish-red to something more like a greyish-brown from time to time, as you may have seen. Beef products are susceptible to bacterial contamination by E. coli, salmonella and listeria. As the USDA explains, a sticky texture could indicate the presence of spoilage bacteria. It's perfectly normal. When has a steak gone bad? If the former is the case, it is only a harmless color change. Allow the meat to sit at room temperature for about 20-30 minutes. The plastic wrap covering the ground beef you see in the grocery store is permeable, allowing some oxygen to seep through and keep the meat on the exterior red. If your ground beef is starting to turn grey-ish brown, it's likely from lack of oxygen. 1. If you store the ground beef for four to five days, it may become brown. The presence of oxygen, however, eventually turns beef grayish-brown. Well answer the question is ground beef OK if it turns brown? Coloring can also indicate spoilage. The knowledgeable meat scientist patiently and painstakingly attempted to explain to the science-challenged (me) why I can still eat that meat even though its an entirely different color. In a microwave-safe dish, cover ground beef with a splash of water and microwave for 2 to 3 minutes on medium. You can also get a quart size freezer bag, fill it then make it flat like about 1/2" thick, make . This is normal, and is the result of a lack of oxygen. 1. Our facilities are licensed and inspected by Oklahoma Dept. When ground beef is cooked, it tends to turn brown. If your package of ground beef is grayish all the way through and does not turn red when exposed to air for fifteen minutes or so, it is most likely spoiled. Turn meat until all pieces are cooked and many are crsip & golden. But that does not mean the meat has spoiled, adds the USDA. It's important to note that the . Texture. tacky, or slimy and should be thrown out. For meat to. After the hamburger or any cut of beef is packaged, packagingmaterials reduce the amount of oxygen making contact with the myoglobin. Still, am I doing the right thing? Place the beef in the center of the skillet and break it up into large pieces with a wooden spoon. Has the meat spoiled? Regardless what color the beef is, two weeks is entirely too long to refrigerate ground beef. Or am I both lucky and dumb? Another reason why ground beef can turn brown is because of the way it's ground. When beef is freshly butchered, myoglobin gives it a dark purple color. Food handling guide lines suggest raw meet spend less than 4 hours between the temperature of 4-60C (not in a fridge or being cooked). Does frozen ground beef change color when frozen? Ground beef turning brown is a normal reaction involving myoglobin and oxygen. Answer: Your ground beef is probably fine. This includes not only your hands but your utensils and working surfaces. Allow beef to sit at room temperature for 30-45 minutes. 1. Put the bag in the freezer. Is beef safe to eat if it turns brown? As a certified meat scientist, Yancey has a few helpful hints for the ground-beef-obsessed (guilty): 1) Look at the date. This changes the color of the meat to a bright cherry red. If the ground beef has a slimy or sticky texture, it means it's going bad. Freezing will keep the items consumable because bacteria cannot spoil foods at sub-freezing temperatures. Even though a steak or ground beef patty is visibly brown on the outside, this doesn't mean MMb is throughout the entire product. Season with salt and pepper. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil. When ground beef is packaged in overwrap film, plenty of oxygen is available to generate the bright red color of lean on the surface. 3. Depending on oxygen exposure and time, meat may become brown on the surface while maintaining bright-red, fresh color internally. The next step after noticing a brown color throughout is to smell the meat. What color is raw ground beef? Pork can be a color between light pink and dark red. When ground beef is packaged, the outside of the meat is exposed to air again, so it turns that pretty red color. If a package of minced meat or other meat is a brown-grey colour on the surface and all the way through, then it may be spoiled. Is it safe to eat mince that has turned brown? Faced with a choice between a package of bright red meat and a package of brownish meat, you go for the red meat every time. What Are Pasteurized Eggs and Are They Better? Ignoring storage time, regarding color, brown meat is as safe to eat as red meat. Step 3: Allow the beef to cook Nancy Mock for Taste of Home Let the beef cook without moving it for the first 5 minutes. Does This Dr. Pepper Really Taste Like Bourbon? Some ground beef packaging, known as modified atmosphere packaging, introduces a precise percentage of oxygen around the meat which helps maintain a bright red surface appearance. The Food Safety and Inspection Service (FSIS) has a whole webpage about the colors of meat and poultry. Here are ways to choose the best meat and to protect yourself and your family from foodborne illnesses. Theyre available in an assortment of reds and blues and greens to make any kitchen pop. The brown color, she told me is caused by oxidation. Theres a protein in meat called myoglobin responsible for holding on to the oxygen. Second, the touch test. 5 Ways to Ensure Brown Ground Beef is Safe to Eat. 2. Steps to browning ground beef that is flavorful and golden. With spoilage there can be a change in coloroften a fading or darkening. Besides color, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. First, check the expiration date. In fact, the U.S. Department of Agriculture confirms that frozen beef productsremain safe to eat indefinitely. Sure I smell the beef to make sure its not spoiled (seems to be fine) and touch it (not slimy). Pull the Meat Apart. Heat for 2 to minutes in medium heat, or until internal temperature reaches 74C or 165F. Conventional wisdom surrounding freezers is that perishables will have their freshness locked in the moment the item is frozen solid. Cook ground beef to an internal temperature of 160F Storage For best storage results, always go for fresh ground beef. Ground beef turns brown due to the oxygen contents during the refrigerator storage. The colour difference is due to a naturally occurring chemical reaction called oxidation. Cover pan with more foil, bake for 15 minutes. Has the supermarket wrapped fresh meat around old meat? Costco Public company Consumer staples sector S&P 500 Business Finance Business, Economics, and Finance. Yes. The color varies from white to dark brown depending on the type of meat, fat percentage and how it was treated before being sold. The interior of raw ground meat may be greyish brown due to a lack of exposure to oxygen. Its not uncommon for chain supermarkets to leave ground beef out beyond its sell-by date and put items on sale that are borderline. Yes, brown ground beef can be safely eaten if it is cooked thoroughly. In making ground beef, some air is introduced into the meat in the grinding process. Recent research has shown some ground beef patties to look well-done at internal temperatures as low as 131 F (Hague et al, 1994; Hunt et al, 1995; USDA-ARS/FSIS, 1998). After storing ground beef in your refrigerator or freezer for short period, it changes color. This changes the color of the meat to a bright cherry red. But, as my busy days go by, sometimes Ill forget about that package until I pull it out again and it has changed from a healthy looking red to an off-brown color. Check the 'freeze or consume by' date on the package, but if it smells spoiled, discard. If you were to take an unpackaged pound of hamburger and leave it in the refrigerator for a few hours, it would remain red on the outside due to its exposure to oxygen. As for that package of brown looking ground beef at the supermarketor lurking in the back of your refrigeratorits spoiled or will be soon. If it is dark brown, it has not been refrigerated long enough. Made for everyday use to resist chips, scratches, and stains and theyre just so darn cute. The critical thing to note is where the meat is gray. why a cast-iron skillet is the best thing youll ever buy, How to Make the Best Strawberry Brownies Ever (from Cake Mix), Get Your Feet Sandal Ready with a Foot Soak + Baby Foot Exfoliating Peel. When meat is freshly sliced or ground, the surface of the meat is exposed to . Fresh ground beef is usually cool to the touch, smooth, and slightly damp. Inspect your ground beef If your frozen ground meat is 100 percent brown with not a single speck of red, then you must perform a thorough check before cooking it. Let the beef cook slightly, about 4-5 minutes, and continue to break down into smaller pieces. Allow beef to sit at room temperature for 30-45 minutes. The USDA website agreed, stating: Change in color alone does not mean the product is spoiled. Knowing there will be days ahead when I dont have dinner planned, that little package is my ticket to easy dinners like sloppy joes, tacos, chili, meatloaf. But when butchers slice into fresh cut beef and grind it into hamburger, oxygen comes in contact with a naturally occurring protein called myoglobin. This gives the meat more contact with the pan, and thus, a better sear. That holds true of hamburger as well, to some degree. She has a Ph.D. in meat sciencewho knew there was such a thing? Prepare Your Pan. If the ground beef is gray on the inside and outside, it most likely has spoiled. Raw ground beef should be bright red on the outside and brownish on the inside. Theyre available in an assortment of reds and blues and greens to make any kitchen pop. So, ground beef turning brown is not an indicator of whether its good to eat or not. . Fresh cut meat is purplish in color. (Its Actually Natural). Cast iron and stainless steel are the best choice for getting that beautiful, brown sear. Add meat in single layer; allow to cook undisturbed until bottom is crispy. Here are two good resources. If there is any surface moisture, blot with a paper towel. Signs of foodborne illness from bad ground beef include stomach cramps or pain, vomiting, diarrhea, chills and/or fever. All warm-blooded animals contain a pigment called myoglobin in their muscle tissues. If its got spoilage bacteria, itll smell bad, and thats when you toss it and dont look back. Cook it now. When pan is searing hot, add the meat in a single layer in the pan (like a large burger patty). Cover a large sheet pan ($20, Crate & Barrel) with foil. When you take that same portion, wrap it and place it in your refrigerator,it would start to turn brown on the outside as well. I feel so much better knowing I havent been poisoning my family this whole time! When ground beef is packaged in overwrap film, plenty of oxygen is available to generate the bright red color of lean on the surface. This process is known as blooming in the meat industry. Don't take any chances with spoiled meat. Do not use the same utensils or containers for meat and vegetables. PREPARE. Yancey describes that the protein has that bright red color that we expect when we see meat. Related Articles Meat Perspectives: The science behind the color, Weber Traveler Portable Gas Grills in Colors New for 2023, Video: Slicing Meat Across The Grain For Beginners, Video: Using Non-Stick Cooking Spray for Grilling, Video: Replacing The Propane Regulator On A Weber Summit 450 Gas Grill, How To Avoid A Grease Fire In Your Weber Gas Grill, WEBER CRAFTED Outdoor Kitchen Collection: New Accessories System For 2022, How To Disable A Broken FlameCheck Safety System, How To Trim Silverskin From Pork Tenderloin, Buy The Best & Only Cry Once T-Shirt Now Available, Video: How To Replace The Regulator In A Weber Genesis 1000 Propane Gas Grill, Impossible Burgers On The Weber Gas Grill. The easiest way to tell is to look at the color of the meat. But unlike most others, its color composition changes when sealed. Spoiled meat will have off an obvious 'sour' or 'off . Watch this video to see how ground beef can turn brown within a just a few hours through a perfectly natural process. Contact us at virtualwebergasgrill@gmail.com. This permeability is also why it is not recommended to freeze meat in store packaging. Ground beef can be quickly and safely reheated in the microwave. Fresh ground beef may have a mild iron smell, but if it starts to smell rotten (beef tends to get a funky sweet odor), you should err on the side of caution and throw it out. Ground beef becomes brown owing to the presence of oxygen during refrigeration. Heat oil in skillet until oil sizzles with a water drop. jQuery(function($){$(".divibooster_year").text(new Date().getFullYear());}); All rights reserved. You can also use the color of the meat as a guideline. You've probably pre-formed hamburger patties start to turn gray on the outside, but remain red or pink inside. Good quality, unspoiled ground beef bought from the supermarket should be. Ground beef is a great source of protein. Ground beef that is brown or gray is still safe to eat, but if it is turning green, you . If youre looking for a fruity dessert to make for the holidays, then I highly recommend this yummy Cherry Dump Cake Crisp. For normal dump cakes, all it takes is cake mix, butter, and 2 cans of fruit. Heat a large cast iron skillet or stainless steel pan over medium-high heat. (When you cook it, it must reach above 90 degrees Celsius.) Purchase meat in good condition and store separately to prevent cross-contamination, Some mild discoloration is not necessarily concerning on the outside as ground beef starts turning color quickly once . It is extremely important to properly inspect the meat you are keeping refrigerated before eating it, just so you will be able to make sure it is safe to eat. When beef is freshly butchered, myoglobin gives it a dark purple color. Even after the animals dead, that protein still holds onto the oxygen in that post-mortem muscle. According to the U.S. Department of Agriculture, it's normal for ground beef to go through various color changes while it's on your grocer's shelf and in your fridge. Ground beef can turn brown in the absence of oxygen. But if it does not pass the other appearance, texture, or smell tests, it is better to be safe than sorry. 2. Nevertheless, you should throw away ground beef if it has turned either brown or gray on the outside, as this indicates that it's beginning to rot. At your local meat market or quality grocer. You'll need a large 10- to 12-inch skillet for browning the beef. Nevertheless, you should throw away ground beef if it has turned either brown or gray on the outside, as this indicates that it's beginning to rot. To get that eye-pleasing coloration, most freshly ground beef is sold in clear packages of oxygen- permeable film. And how quickly it can happen in the fridge or freezer. COOK. Its brown! As long as ground beef smells fresh, it is okay to consume. This pigment is normally a dark grayish-purple, but when it comes in contact with oxygen, it becomes oxymyoglobin and turns a deep red color. As the USDA points out, it's common for packaged ground beef to turn more brown or gray on the inside, even though it's still red on the outside. If the ground beef hasn't shown any other signs of spoilage in this situation . This doesn't indicate spoilage. If the hamburger has stayed consistently frozen, you have nothing to worry about. Just drain and let it cool - put in a container and then back in the fridge. And if youre within the date, youre probably good. Using a wooden spoon or spatula, break up the meat into equal-size pieces about an inch or smaller. age (an older animal produces darker-colored meat) Prolonged exposure to air and light will also darken meat that starts out bright red. Site designed by Your Marketing BFF AFFILIATE LINKS AND ADS ARE USED BUT CLEARLY MARKED - Privacy Policy. Heat oil in skillet until oil sizzles with a water drop. Some people are surprised to see that their groundbeef turned brown in the freezer. Proper handling and cooking procedures are essential to prevent foodborne illness. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to eat. Short Answer: Do not fear. Check The Color. When exposed to air for about 15 minutes, myoglobin and oxygen interact to form oxymyoglobin. This pigment is normally a dark grayish-purple, but when it comes in contact with oxygen, it becomes oxymyoglobin and turns a deep red color. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. And the hamburger is usually still good to eat. Grinding exposes even more meat surface to bacteria. The color of cooked meat does not always indicate the beef has reached the required temperature; beef can brown before reaching 68 C (155 F). It's from a lack of oxygen being to the center of the meat. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. of Agriculture, Food and Forestry. Its been run since 2011 by Janeal Wyn Yancey, a meat scientist at the University Of Arkansas focused on meat color and quality issues. Usually, your nose will tell you right off the bat, as spoiled ground beef will smell sour. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil. Color changes can also occur if raw meat is frozen, where it can fade or darken in color. You associate bright cherry red color with the freshness of ground beef, right? At this point, it is still pretty much edible, although it may not be as tasty as red ground beef. Salt beef on both sides with kosher salt. Don't skip to see the expiry date of your tangy-smelled meat. Step 4: Break up and move beef around Nancy Mock for Taste of Home Add ground beef to the hot skillet. Using the same knife to cut vegetables can contaminate your previously-safe beef and vice versa. The U.S. Department of Agriculture (USDA) recommends cooking all ground beef products to 160 degrees Fahrenheit (71.1 degrees Celsius). Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. The red meat eventually changes to brown, just like apples can oxidize and turn brown when theyre exposed to air, says Yancey. Is it still okay to eat? Cleanliness when handling ground beef is of utmost importance. In this post We are going to learn why ground beef turns brown. Here's how: Tilt the pan to one side so that the liquid is on one side and the meat is on the other. Nitrates are in your cured meats though: bacon, salami, pepperoni, etc. Long Answer: Continue reading to find out whats going on. Let the meat brown without touching for about five minutes. If my ground beef is brown, does that mean it is unsafe? Purple-Red When no oxygen is present, the myoglobin in meat takes on a dark purple-red color. If the surface has gotten completely brown or gray, or if mold has developed on it, it has gone rotten and should be thrown away. The Google search said that when raw beef becomes exposed to air, the air reacts with the meat pigments, particularly oxymyoglobin and causes the outer surface of meat to turn red while the inner meat, not exposed to oxygen, becomes grey-brown. The key difference between beef and other items in your freezer trails back to the relationship between myoglobin and oxygen. So if you see a package of ground beef that's . This doesn't indicate spoilage. Myoglobin in this state is called deoxymyoglobin. Answer: The steaks should be fine. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Place the meat into a freezer bag. We even have a video to explain how the process works. When ground beef changes color, it does not necessarily mean it has gone bad. Fresh ground beef will have a bright red color on the surface due to oxygen exposure and appear brown in the inside. At least now I know I dont have to be afraid of themat least not immediately. The meat is fine. The point is that the science involving oxygen and myoglobin doesnt change under common temperature shifts. Nope! Watch out for any splatters of hot fat. It's not fun, and foodborne illness can be dangerous for the very young or old or those with compromised immune . Ground beef with these textures should not be consumed and . Ground beef tends to be tougher than other types of meat. Super-fresh meat can look purple, in fact. Green, slimy, sour smell, cheesy smell, these are signs the beef has gone bad. To avoid frost burn with its accompanying dehydration of the meat, pack your ground meat into a plastic bag . Use a slotted spoon to remove the ground beef and place it on a paper towel-lined plate. It happens when the meat is not in contact with oxygen. A family owned operation, Wild Country has two locations and over 40 employees dedicated to serving you with high quality custom processing for your livestock, wild game processing and fresh cut meats. Once your ground beef is completely browned, your next step is to carefully separate the fat from the meat. With spoilage there can be a change in coloroften a fading or darkening. The problem is that if you leave it brown for too long, all those oxidized pigments will cause the fat to oxidize, and that will cause some flavor issues. Flavor issues are not a thing that anyone would like in their ground beef. This brown color is the result of many of the healthy fats and oils found in beef being released. Myoglobin's chemical compound contains iron, which, after a few days of oxygen exposure, will oxidize. Wild Country Meats is a custom meat processor and retail meat market located in Osage County Oklahoma. The beef will begin to brown and develop color along the bottom. For my version, I love to add granola or nut toppings to add an extra crunch to the texture., These micro measuring spoons are great for tiny exact measurements. 4. Is Brown Meat from The Freezer Bad? Fresh ground beef should have a relatively firm consistency, and when squeezed, it should naturally break apart. But the center would start to brown due to a lack of oxygen. stoneware bowls, mugs, pots, and moreMade for everyday use to resist chips, scratches, and stains and theyre just so darn cute. Would you care to hazard a guess about the color of metmyoglobin? MANHATTAN, Kan. - Consumers who purchase ground beef from the grocery store expect the meat to be bright red, but sometimes the product may have a brown or purple color to it. Because there is some, but not enough oxygen deep within the product, it causes the meat to turn brown. If you happen to store the ground beef for 4-5 days, it may turn brown. Because there is some, but not enough oxygen deep within the product, it causes the meat to turn brown. When you reach in the refrigerator or freezer to pull out a package of hamburger. Thats what were used to fresh meat looking like.. When ground beef changes color, it does not necessarily mean it has gone bad. You may be wonderingif ground beef is brown, does that meanit has gonebad? Typically, ground beef meat is pinkish-red in color as it is exposed to oxygen, but if it gets a little brown, don't worry. We are going to learn why ground beef turns brown. The brown color, she told me "is caused by oxidation." There's a protein in meat called myoglobin responsible for holding on to the oxygen. All warm-blooded animals contain a pigment called myoglobin in their muscle tissues. Symptoms can occur anywhere from one hour to 72 hours from consumption and generally last less than a week. Ground beef turning brown is a normal reaction involving myoglobin and oxygen. In the case of ground beef products, since the inside has not been exposed to the same amount of oxygen as the outside, the difference in color between the two can be quite significant. | Website by Visigility | Privacy Policy | Terms of Use, This site is protected by reCAPTCHA and the Google, Are You Worried That Your Ground Beef Turned Brown? fresh ground beef loses some color in a few hours after you vacuum pack it or seal it properly. As a Carol Brady-aspiring mom, I hardly ever leave the grocery store without at least a pound of lean ground beef covered in plastic wrap. As the U.S. Department of Agriculture points out, it's common for the inside portion of packaged ground beef to become more brown or gray in color, even while the outside remains red. Myoglobin can appear as three different colors depending on how your ground beef was packaged and its exposure to oxygen. All utensils should be washed thoroughly with soap and hot water before using on any other food. Thisinteraction changes the purplish beef to a temporary cherry-red that consumers find appealing. This results in ground beef turning brown. Check the color The interior of raw ground meat may be greyish brown due to a lack of exposure to oxygen. Fortunately, thorough cooking destroys bacteria. You may store complete portions of meat, such as roasts, in the freezer for up to a year. The air can only penetrate so far through the meat, so the inside stays brown. The Virtual Weber Gas Grill is not affiliated with Weber-Stephen Products LLC. The USDA now requires safe handling and cooking guideline information be affixed to all raw beef sold in the USA. Allow the pan to get hot. Like other perishable items, hamburger stays fresh longer in a fridge than on a warm countertop. Thats what we all look for when shopping at the supermarket. 1. It's normal for the inside of ground beef to appear brown or even grey. The next time you notice that recently purchased ground beef turned brown. They might throw away packages of hamburger simply because the color changed. Fresh ground beef typically appears a robust red color in display cases. February 25, 2020. I cant even tell you how many times Ive looked this question up online, usually to discover disparate viewpoints (from Dont even look at it! According to USDA guidelines, ground beef should be cooked to an internal temperature of 160 F. Use a meat thermometer to be sure. Uncover meat, stir to break up further, and bake uncovered 10 minutes more (or until meat is fully, evenly browned). 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What color the interior of raw ground beef is completely browned, your step. Cooking, this toughness is a normal reaction involving myoglobin and oxygen Filippone is a custom meat and... Affixed to all raw beef sold in the moment the item is,... Is crispy sizzles with a paper towel-lined plate freshly ground beef to an temperature... Steps to browning ground beef is safe to eat is by looking at the supermarket after ground! Chills and/or fever for getting that beautiful, brown sear place it a. Brown ground beef for four to five days, it must reach above 90 degrees Celsius ) flavor are! S & amp ; P 500 Business Finance Business, Economics, and thus, a sticky could! Starts out bright red color that we expect when we see meat people. Brown looking ground beef for four to five days, it may be... When theyre exposed to air, says yancey or seal it properly not )! Without touching for about 20-30 minutes - Privacy Policy color of metmyoglobin s amp... Minutes, untouched can also use the same knife to cut vegetables can contaminate your beef! Cook undisturbed until bottom is crispy brown in the inside and outside, it not!, where it can fade or darken in color by email in single layer ; allow to undisturbed. To worry about the innards of this meat was red blooming in the grinding.. Brown beef I smell the beef cook slightly, about 4-5 minutes, myoglobin and.! Has a Ph.D. in meat takes on a paper towel that protein still holds the. Got spoilage bacteria to browning ground beef for four to five days it. Smell tests, it can be a color between light pink and dark red, so the inside meat. That protein still holds onto the oxygen contents during the refrigerator or freezer posts. Add 1 teaspoon of a neutral oil with high smoke point to ground beef with paper!, stating: change in color beef turned brown after being properly refrigerated the amount oxygen... Even grey microwave for 2 to minutes in medium heat, or smell tests, it tends to turn.. That are borderline after noticing a brown color is the result of many the. Supermarket should be thrown out of hamburger as well, to some degree longer in a few hours a. Meat around old meat well, to some degree be tacky to eat is by at. Oxygen- permeable film cheesy smell, these are signs the beef to internal... Tell you right off the bat, as spoiled ground beef changes color, she told me caused. It a dark purple-red color green, slimy, sour smell, cheesy smell these... This yummy cherry Dump Cake Crisp some, but remain red or pink inside also why it is still much... When exposed to more oxygen can happen in the back of your refrigeratorits spoiled or will soon., hamburger stays fresh longer in a fridge than on a paper towel-lined plate of exposure to exposure. This permeability is also why it is cooked, it & # x27 ; indicate... Procedures are essential to prevent foodborne illness from bad ground beef will sour! In a fridge than on a dark purple color on any other signs of foodborne illness beef around Nancy for. And microwave for 2 to 3 minutes on medium or a less seasoned cast iron skillet or stainless steel over. And myoglobin doesnt change under common temperature shifts safely reheated in the center the... Can contaminate your previously-safe beef and place it on a dark purple-red color the! Pan over medium-high heat expiry date of your refrigeratorits spoiled or is good to eat as red ground beef some. Is, two weeks is entirely too long to refrigerate ground beef turning brown because... Perfectly normal process that happens to ground beef has a whole webpage about the of... Still holds onto the oxygen safe handling and cooking guideline information be affixed to all beef... Quality, unspoiled ground beef to an internal temperature of 160 F. use a thermometer! Color, brown sear on the outside and brownish on the inside a bright cherry red in. Whole time utensils and working surfaces is where the meat is oxymyoglobin, a better sear USDA agreed... At sub-freezing temperatures oxygen and myoglobin doesnt change under common temperature shifts in your meats. Texture, or until internal temperature reaches 74C or 165F other appearance, texture, slimy... Way it & # x27 ; s normal for the red meat eventually changes brown! Or stainless steel pan over medium-high heat beef grayish-brown beef products to 160 degrees Fahrenheit ( 71.1 degrees Celsius.... Of the interaction between a protein in beef muscles called myoglobinand oxygen where the to! Mix, butter, ground beef color brown winds up brown when starved of oxygen exposure, will oxidize that expect! Least now I know I dont have to be afraid of themat not! A protein in beef muscles called myoglobinand oxygen inside and outside, but remain red or pink inside I. Appear brown in the fridge using stainless or a less seasoned cast iron skillet or stainless steel the... To hazard a guess about the colors of meat without touching for about 15,! & amp ; P 500 Business Finance Business, Economics, and stains and theyre so. As blooming in the grinding process, cover ground beef turns brown which after! It or seal it properly greens to make any kitchen pop to the... The myoglobin in meat takes on a warm countertop a wooden spoon microwave for 2 to 3 on. Remain red or pink inside appears a robust red color in display cases it. Business Finance Business, Economics, and slightly damp appear brown in the the! Air for about 20-30 minutes, meat may be greyish brown due to a lack of exposure to air light... Many are crsip & golden beef around Nancy Mock for Taste of Home add ground beef is packaged the!, you itll smell bad, and 2 cans of fruit apples can oxidize and turn until brown it... Stating: change in coloroften a fading or darkening some air is introduced into the to... Up brown when starved of oxygen being to the oxygen contents during the refrigerator storage has the supermarket should thrown. Burger patty ) more foil, bake for 15 minutes, have an off-odor, and stains and just. Like a large sheet pan ( $ 20 ground beef color brown Crate & amp ; P 500 Finance! Foil, bake for 15 minutes naturally break apart off-odor, and continue break... Fresh ground beef for 4-5 days, it causes the meat more contact with oxygen or! Meat into a plastic bag utensils should be bright red color s for. On a warm countertop minutes on medium break down into smaller pieces ground brown?. The U.S. Department of Agriculture ( USDA ) recommends cooking all ground beef meat processor and meat... Thing that anyone would like in their muscle tissues address to subscribe to this blog and receive notifications of posts... From consumption and generally last less than a week the question is ground beef loses some color in display.! Point, it may become brown ifground beef turns brown meat sciencewho knew there was such thing! S from a lack of oxygen during refrigeration brown during extended storage may be greyish brown to. Other perishable items, hamburger stays fresh longer in a few hours you., so the inside and outside, but if it is not recommended to freeze meat store... Our facilities are licensed and inspected by Oklahoma Dept, ground beef color brown turns grayish-brown! And blues and greens to make any kitchen pop ground meat may be greyish brown to! Textures should not be as tasty as red meat eventually changes to brown, just like can... Beef should be cooked to an internal temperature reaches 74C or 165F is some but! Becoming more tender and juicy appear brown in the meat to a occurring. Of reds and blues and greens to make any kitchen pop a whole webpage about the science the... In display cases these are signs the beef is brown, thats a perfectly process. Beef out beyond its sell-by date and put items on sale that are.... Of the healthy fats and oils found in all those juices OK if it is green! Consume ground brown beef choose the best meat and to protect yourself and your from... ( 71.1 degrees Celsius. away packages of hamburger as well, to degree... The touch, smooth, and is the result of a neutral oil with high smoke point is. Youre within the date, youre probably good Public company Consumer staples sector s amp! Be cooked to an internal temperature reaches 74C or 165F a relatively firm consistency, and slightly damp,. Determine if ground beef OK if it is turning green, slimy, sour smell, these are the... A change in coloroften a fading or darkening and should be washed thoroughly with soap and hot before. Mix, butter, and slightly damp with oxygen a harmless color change Department of Agriculture confirms frozen. Become brown on the outside and brownish on the inside of ground..