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Buying Beef Do not think that beef with a bright red outer surface and brownish interior color has been chemically treated by the butcher or is old. When an animal dies and no longer has oxygen being pumped to the muscles, the typical bright red color of the protein in the muscle starts to turn purplish and even brownish in color. Once the beef is processed into retail cuts, the surface is exposed to oxygen in the air, which then turns the exterior red again. The plastic film used to wrap the beef is porous, which allows more air to pass through, further enhancing this effect. If the beef were cut and allowed to sit, the new surface would also turn red. On the other hand, too much oxygen can have the same effect as too little oxygen. If the protein in the meat over oxidizes due to prolonged air exposure, the surface will start to turn brown. Refrigeration tends to slow down this browning process, which is one reason why storage at the proper temperature is important. |
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