Why do steaks turn GREY?
Chef's answer
On its own, myoglobin has a deep purplish color that is tinged with brown. This is the color of a freshly butchered piece of meat. But when myoglobin gets exposed to oxygen, it turns into a compound called oxymyoglobin. ... The presence of oxygen, however, eventually turns beef grayish-brown..
Frequently asked Questions 🎓
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Salmon that has gone bad usually has dark spots on the flesh. In certain cases, the spots are whitish in color. The discoloration on the flesh of the fish is another indicator that salmon is no longer safe for consumption. ... Bad salmon has dark and discolored eyes.
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The gray color is the meat oxidizing. That in itself isn't harmful. If you're concerned about diseases that come from pork specifically, like trichinosis, rest assured that modern meat handling has all but abolished that disease (except for in some countries where may processing isn't as advanced)..
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When light shines on a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation.
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Color changes can occur in frozen foods but the foods remain safe to eat. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. Freezing doesn't usually cause color changes in poultry.
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Answer: The steaks should be fine. As the U.S. Department of Agriculture points out, it's normal for fresh meat to change color during refrigerator storage. ... When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance..
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The white dried patches indicate freezer burn. When meat and poultry have been frozen for an extended period of time or have not been wrapped and sealed properly, this will occur. The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and can be trimmed away if desired.
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Since the white stuff is just sugar or fat, it's not going to hurt you if you eat it. But the chocolate might taste a little off, since blooming affects texture.
A few more cooking questions 📍