Why your steak's turning grey: The truth about meat freshness
The colour of meat is a key indicator of its freshness, yet it can sometimes take on a greyish hue. What causes this, and does it mean the product is no longer fresh? We explain.
Meat that initially has a deep red colour can sometimes lose its rich hue during storage. The main factor in this process is myoglobin – a protein responsible for storing oxygen in muscles, which gives them their colour. When exposed to air, myoglobin undergoes oxidation, changing colour.
But what exactly is happening? The explanation is quite straightforward. When myoglobin combines with oxygen, its structure changes, causing the meat to take on a greyish hue. This process is entirely natural and does not necessarily mean the meat is unfit for consumption. If there are no other concerning signs, such as an unpleasant smell or unsuitable texture, the beef or pork can still be safely consumed.
How to properly store meat?
Nothing affects the freshness of meat as much as the way it is stored. Simply leaving meat in an unsealed package can lead to a noticeable colour change within a few hours. Air is a major contributor to the oxidation process, changing the bright red hue to grey.
So, how should you properly store meat? First and foremost, it should be protected from oxygen exposure. However, it doesn't necessarily spell disaster if the meat has already taken on a slightly grey colour. Pay attention to whether any other worrying symptoms appear that might indicate spoilage.
How to check the freshness of meat?
When standing in front of a shop display, it's best to consider several features of the meat you wish to buy. When assessing freshness, note not only the appearance but also the smell. Fresh meat has a neutral scent. If it starts to smell unpleasant, it means it's not fresh.
When evaluating meat, consider its colour. Although the shade may vary slightly depending on store lighting, a greenish or yellow colour is not normal. It's most often linked to spoilage, indicating it's time to look for another option.
How to choose good meat?
In the shop, it's best to examine the meat in daylight to check its true colour. Refrigerator lights can be misleading, giving the meat a better shade than it may actually have. For packaged meats, be sure to check the ingredients and expiry date consistently. Avoid products containing fillers and colourants that affect quality or are past their expiry date.
