I am a butcher. I have been working, teaching, and writing in the meat industry for almost 40 years. I CAN tell you THIS question comes up at LEAST once a week.
The truth is … the colour change is nothing more than food science, NOT trickery. The enzymes in the meat react to the oxygen we breathe and turn bright red. It’s simply called oxidation … we (in the industry) call it the ‘Bloom”.
The reason the ground meat is darker on the inside is because the inside has not been exposed to oxygen. Check out https://carnivoreconfidential.com/2013/02/06/how-bout-a-little-love/ for the answer to your question re: dyed beef. I wrote this post on Feb 6 2013 called “How ’bout a little love”
All we (as a industry) can do is continue the dialogue, and try to educate people … one at a time.
That’s it for today Carnivores 🙂 🙂
Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!! 🙂 🙂
Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible. 🙂
Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential
And, follow on Twitter @DougieDee