Why does minced meat turn gray and what to do if the meat in the refrigerator changes color

Why does minced meat turn gray and what to do if the meat in the refrigerator changes color


Minced meat turned gray and doubt struck? Understand what it really means and when it’s time to throw it away without guilt.




The minced meat it oxidizes easily. The bright red color is the result of exposure to oxygen. If vacuum packaged or stored for a long time, the inside may turn grey.

Second USDA food safety expertsIt’s not just the color that matters, but also the smell, texture and expiration date. If the product has a strange smell, a sticky consistency or is expired, it is best not to risk it.

A grayish tint, in itself, may be normal. Oxidation is a natural chemical process that also occurs in fresh foods. The problem arises when it is accompanied by other signs of deterioration.

In other words, color alone is not enough assess whether the meat has gone bad; other factors must be observed together. While oxidation may be normal, changes in odor and texture are clear warning signs.

Read more: 3 healthy recipes with minced meat

It is important to keep meat well preserved

To keep minced meat in good condition, it is recommended to store it in the coldest part of the refrigerator, consume it within two days and avoid interrupting the cold chain. It can also be frozen if not consumed quickly.

Thorough cooking eliminates most surface bacteria, but does not eliminate the risks if the meat is already spoiled. Cooking is not a solution to suspect foods.

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Source: Terra

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