Some of the questions I am MOST frequently asked are: Why is the inside of a package of Ground Beef darker than the outside? How do you explain the colour difference between the two? Do you put dye in your Ground Beef? The answer is simply, pure food Science.
We have all seen this: you buy a package of Ground beef and, after arriving home from the shop you find the inside is ‘darker’ in colour than the outside? DON’T PANIC !! The butcher hasn’t sold you bad meat, nor has he wrapped OLD Ground Beef with fresh, or added dye to it.
The colour difference is actually due to a natural chemical reaction called oxidation. The enzymes in the protein (meat) are reacting with the oxygen we breathe. This turns the meat from a dark purplish colour to a nice bright red. And, since the inside has not been exposed to the same amount of Oxygen, the colour difference between the two can be quite dramatic.
The same holds true if you buy a large, vacuum packed beef Primal cut. The instant you open the bag, the oxidation process begins. This is what the meat industry refers to as the “Bloom”.
Now, go out there and hug your Butcher !!
Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebookhttp://www.facebook.com/carnivoreconfidential