We’ve all had that unsettling moment when ground beef looks bright red on the outside but gray or brown in the middle. Surprisingly, this does not always mean the meat has spoiled. Fresh beef gets its red color when myoglobin reacts with oxygen. Because the center of tightly packed ground beef has less oxygen, the myoglobin can change and create a grayish-brown color. In many cases, this is simply a natural chemical reaction rather than a sign of spoilage…. Continue Reading 🔽
